U.S. patent application number 11/261740 was filed with the patent office on 2006-05-04 for pumpable, semi-solid low calorie sugar substitute compositions.
Invention is credited to Ed Tatz.
Application Number | 20060093720 11/261740 |
Document ID | / |
Family ID | 36262268 |
Filed Date | 2006-05-04 |
United States Patent
Application |
20060093720 |
Kind Code |
A1 |
Tatz; Ed |
May 4, 2006 |
Pumpable, semi-solid low calorie sugar substitute compositions
Abstract
Provided herein are pumpable, semi-solid low calorie sugar
substitute compositions, kits and articles of manufacture that
include the low calorie sugar substitute compositions, and methods
for using the low calorie sugar substitute compositions in
comestibles. The low calorie sugar substitute compositions are a
semi-solid aqueous gel formed from a polyol; a high intensity
sweetener; an insoluble fiber; a gelling agent and an optional
thickener.
Inventors: |
Tatz; Ed; (Wayne,
NJ) |
Correspondence
Address: |
FISH & RICHARDSON, PC
P.O. BOX 1022
MINNEAPOLIS
MN
55440-1022
US
|
Family ID: |
36262268 |
Appl. No.: |
11/261740 |
Filed: |
October 27, 2005 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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60623735 |
Oct 28, 2004 |
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Current U.S.
Class: |
426/548 |
Current CPC
Class: |
A23L 29/20 20160801;
A23L 27/34 20160801; A23L 27/32 20160801 |
Class at
Publication: |
426/548 |
International
Class: |
A23L 1/236 20060101
A23L001/236 |
Claims
1. An aqueous gel composition, comprising: a polyol; a high
intensity sweetener; an insoluble fiber; and a gelling agent,
wherein the composition is an aqueous gel and is a low calorie
sugar substitute.
2. The aqueous gel composition of claim 1, further comprising a
thickener.
3. The aqueous gel composition of claim 1, wherein water comprises
from about 30 to about 80 parts by weight of the composition.
4. The aqueous gel composition of claim 3, wherein the polyol
comprises from about 20 to about 70 parts by weight of the
composition.
5. The aqueous gel composition of claim 1, wherein the high
intensity sweetener comprises from about 0.001 to about 0.1 parts
by weight of the composition.
6. The aqueous gel composition of claim 2, wherein the thickener
comprises from about 0.2 to about 2 parts by weight of the
composition.
7. The aqueous gel composition of claim 1, wherein the insoluble
fiber comprises from about 0.1 to about 10 parts by weight of the
composition.
8. The aqueous gel composition of claim 1, comprising: from about
30 to about 80 parts by weight of water; from about 20 to about 70
parts by weight of a polyol; from about 0.001 to about 0.01 parts
by weight of a high intensity sweetener; from about 0.2 to about 2
parts by weight of a thickener; from about 0.1 to about 10 parts by
weight of an insoluble fiber; and from about 0.2 to about 2 parts
by weight of a gelling agent; wherein the composition is a low
calorie sugar substitute.
9. The composition of claim 8, wherein the composition is a
viscoplastic fluid.
10. The composition of claim 1, wherein the polyol is selected from
the group consisting of erythritol, mannitol, lactitol, isomalt,
maltitol, xylitol, sorbitol, glucomannitol, glucosorbitol,
glycerol, an hydrogenated starch hydrolysate and combinations
thereof.
11. The composition of claim 1, wherein the high intensity
sweetener is selected from the group consisting of saccharin,
cyclamate, aspartame, acesulfame-K, stevioside, alitame, neotame,
sucralose, neohesperidine dihydrochalcone, thaumatin, glycyrrhizin,
monoammonium glycyrrhizinate, stevioside, maltol, ethyl maltol,
chlorodeoxysucrose, dulcin, 5-nitro-2-n-propoxyaniline, suosan,
miraculin, monellin, substituted imidazolines, n-substituted
sulfamic acids, perilartine, rebaudioside, aspartyl malonates,
succanilic acids, gem-diaminoalkanes, meta-amino-benzoic acid,
L-amino-dicarboxylic acid alkanes, gem-diamines,
3-hydroxy-4-alkyloxyphenyl aliphatic carboxylates, heterocyclic
aromatic carboxylates and combinations thereof.
12. The composition of claim 1, wherein the high intensity
sweetener is neotame.
13. The composition of claim 1, wherein the high intensity
sweetener is heat stable.
14. The composition of claim 1, wherein the thickener is selected
from the group consisting of guar gum, guar derivatives, tara gum,
tamarind seed gum, gum arabic, alternan, gum tragacanth, karaya
gum, gum ghatti, locust bean gum, inulin, konjac mannan, pectin,
dextran, gellan gum, rhamsan gum, welan gum, xanthan gum, tamarind,
scleroglucan, propylene glycol alginate, carboxymethyl-cellulose,
methyl hydroxypropyl cellulose, hydroxypropyl cellulose,
hydroxyethyl cellulose, hydroxypropyl guar, modified starches and
combinations thereof.
15. The composition of claim 1, wherein the insoluble fiber is
selected from the group consisting of bamboo fiber, soy fiber, corn
bran fiber, corn fiber, sugar beet fiber, pea hull fiber, wheat
bran fiber, wheat plant fiber, oat bran fiber, rice bran fiber,
alpha cellulose, hemicellulose, microcrystalline cellulose,
bacterial cellulose, chicory root fiber and combinations
thereof.
16. The composition of claim 1, wherein the gelling agent is
selected from the group consisting of carrageenan, agar, gellan
gum, pectin, gelatin, xanthan gum/locust bean gum, a modified
starch, furcelleran, curdlan and alginate.
17. The composition of claim 1, wherein the gelling agent is cold
water soluble.
18. The composition of claim 1, wherein the gelling agent forms a
heat stable gel.
19. The composition of claim 1, wherein the polyol is sorbitol and
the gelling agent is alginate.
20. The composition of claim 1, wherein the composition is
pseudoplastic under shear.
21. The composition of claim 1, wherein the composition has a
thermal stability in baking and cooking similar to that of
sucrose.
22. A method for making a pumpable low calorie sugar substitute
composition of claim 1, comprising: (a) dispensing into a mixing
tank a weight of water from about 30 to about 80 parts by weight of
the composition; (b) mixing into the water a polyol and a high
intensity sweetener, singly in any order or in combination; (c)
adding to the mixture an insoluble fiber and a gelling agent,
singly in any order or in any combination, under mixing conditions
that result in a substantially homogeneous blend; and (d) adding to
the mixture a gel initiator that reacts with the gelling agent to
form a viscoplastic aqueous gel.
23. A comestible, comprising from about 2 to about 60 parts by
weight of the aqueous gel composition of claim 1.
24. The comestible of claim 23, wherein the comestible is selected
from the group consisting of baked goods, confections, frozen
desserts, granola bars, fruit bars, sauces, salad dressings and
sports nutrition beverages.
25. The comestible of claim 24, further comprising from about 1 to
about 30 parts by weight of an insoluble fiber.
26. The comestible of claim 25, wherein the insoluble fiber is
selected from the group consisting of bamboo fiber, soy hull fiber,
soy cotyledon fiber, corn bran fiber, corn fiber, sugar beet fiber,
pea hull fiber, wheat bran fiber, wheat plant fiber, oat bran
fiber, rice bran fiber, alpha cellulose, hemicellulose (beta &
gamma cellulose), microcrystalline cellulose, bacterial cellulose,
chicory root fiber and combinations thereof.
27. The comestible of claim 24, wherein the comestible is a frozen
dessert product.
28. The comestible of claim 27, further comprising a low viscosity
soluble fiber.
29. The comestible of claim 28, wherein the low viscosity soluble
fiber comprises from about 0.5 to about 50 parts by weight of the
frozen dessert product.
30. The comestible of claim 28, wherein the low viscosity soluble
fiber is selected from the group consisting of indigestible
maltodextrin, hydrolyzed guar gum, low viscosity pectin, low
viscosity curdlan, low viscosity carboxymethyl cellulose, low
viscosity hydroxypropyl methylcellulose, depolymerized pectin,
depolymerized tamarind seed gum, depolymerized guar gum,
depolymerized locust bean (carob seed) gum, depolymerized konjac
gum, depolymerized xanthan gum, alternan, gum arabic,
enzyme-resistant starch and combinations thereof.
31. A process for retarding moisture migration in a baked good
product, comprising: adding a moisture loss retarding effective
amount of the aqueous gel composition of claim 1 to a combination
of the unbaked ingredients of the baked good; mixing the
ingredients under conditions effective to substantially uniformly
distribute the aqueous gel composition therethrough to make a mix;
and baking the mix under conditions sufficient to form a baked good
product.
32. A process for extending the shelf life of a baked good product,
comprising: adding an anti-staling effective amount of the
composition of claim 1 to a combination of the unbaked ingredients
of the baked good; mixing the ingredients under conditions
effective to substantially uniformly distribute the aqueous gel
composition therethrough to make a mix; and baking the mix under
conditions sufficient to form a baked good product.
33. A method of enhancing the flavor of a baked good product,
comprising: adding a flavor enhancing effective amount of the
aqueous gel composition of claim 1 to a combination of the unbaked
ingredients of the baked good; mixing the ingredients under
conditions effective to substantially uniformly distribute the
aqueous gel composition therethrough to make a mix; and baking the
mix under conditions sufficient to form a baked good product.
34. A process for enhancing the organoleptic properties of a baked
good product, comprising: adding an organoleptic improving
effective amount of the aqueous gel composition of claim 1 to a
combination of the unbaked ingredients of the baked good; mixing
the ingredients under conditions effective to substantially
uniformly distribute the aqueous gel composition therethrough to
make a mix; and baking the mix under conditions sufficient to form
a baked good product.
35. A method of making a low sugar frozen dessert product,
comprising: selecting a frozen dessert product formulation of
ingredients comprising sugar or a corn sweetener; replacing at
least a portion of the sugar or the corn sweetener with the aqueous
gel composition of claim 1; mixing the aqueous gel composition with
the other ingredients of the frozen dessert product to form a mix
of smooth consistency; cooling the mix to a cooled temperature;
optionally holding the mix at the cooled temperature for a period
of from about 1 to about 100 hours; and freezing the mix to produce
a low sugar frozen dessert product.
36. A method of enhancing the flavor of a frozen dessert product,
comprising: adding a flavor enhancing effective amount of the
aqueous gel composition of claim 1 to a combination of ingredients
of a frozen dessert product; mixing the ingredients under
conditions effective to substantially uniformly distribute the
aqueous gel composition therethrough to make a mix; and freezing
the mix under conditions sufficient to form the frozen dessert
product.
37. A method for reducing the caloric content of a comestible,
comprising: selecting a food product formulation that includes a
caloric sweetener; and replacing at least a portion of the caloric
sweetener with an amount of the aqueous gel composition of claim
1.
38. An article of manufacture, comprising: an aqueous gel
composition of claim 1; packaging material; and a label that
indicates that the composition is used for replacing a caloric
sweetener in a comestible.
39. An article of manufacture, comprising: a ready-to-prepare
comestible formulation that includes the aqueous gel composition of
claim 1; packaging materials; and instructions for preparation of
the comestible.
40. An article of manufacture, comprising: a ready-to-eat
comestible that includes the aqueous gel composition of claim 1;
packaging materials; and a label.
41. A kit, comprising: an aqueous gel composition of claim 1; and
instructions for using the composition to replace a caloric
sweetener in a comestible.
42. A kit, comprising: a first container comprising an aqueous gel
composition of claim 1; a second container comprising a blend of
two or more ingredients of a comestible formulation; and
instructions for preparing the comestible.
43. The kit of claim 42, wherein the comestible is selected from
among cakes, crackers, cookies, brownies, muffins, rolls, bagels,
strudels, pastries, croissants, biscuits, bread, pizza, buns, ice
cream, frozen yogurt, frozen custard, ice milk, sherbet, frozen
novelties, frozen dairy confections, frozen non-dairy frozen
confections, water ices, frozen fruit bars, processed flavored
dairy drinks, egg nog, breakfast bars, custards, puddings, salad
dressings, sauces, icings, confections, confection toppings,
syrups, pie fillings, sports drinks, nutrition bars, nutrition
gels, probiotic yogurt and cultured dairy foods.
Description
RELATED APPLICATIONS
[0001] This application claims benefit of priority under 35 U.S.C.
.sctn.1 19(e) to U.S. Provisional Application Ser. No. 60/623,735,
filed Oct. 28, 2004, to Edward Tatz, entitled "PUMPABLE, SEMI-SOLID
LOW CALORIE SUGAR SUBSTITUTE COMPOSITIONS," which is incorporated
herein by reference in its entirety.
TECHNICAL FIELD
[0002] Provided herein are low calorie sugar substitute
compositions and methods of manufacturing low calorie sugar
substitute compositions suitable for use in the preparation of
baked goods, frozen desserts, such as ice cream and frozen
novelties, and in other prepared solid and semi-solid
comestibles.
BACKGROUND
[0003] Obesity is rapidly becoming a major health concern in the
United States and other societies in which food is plentiful and
readily available in a wide variety of appealing forms. Obesity can
be controlled by limiting calorie intake through diet and by
exercise to help dissipate calories consumed. Many people are
unable or unwilling to subject themselves to dietary limitations
and exercise and prefer, instead, to maintain their customary
levels of food intake. Some, in doing so, in order to reduce
calorie intake, consume products that are formulated to contain
fewer calories than their full calorie counterparts. Products of
this type are typically referred to using terms such as "low fat,
"reduced fat," "low sugar," "sugar free," and "no sugar added"
because fat and sugars are the major sources of calories.
[0004] The increasing demand for low calorie products has presented
a formidable challenge to food manufactures because fat and sugar
not only provide energy, they also perform many other functions.
Fat, for example, imparts structure, body, mouthfeel and flavor,
and acts as a carrier for fat-soluble nutrients and flavors. Sugars
also provide structure, body and mouthfeel, and in addition,
humectancy, freeze/thaw stability, boiling point elevation, and
shelf stability. Thus, fats and sugars that are removed from
products in order to reduce calories generally cannot be replaced
simply by adding water. Instead, the products have to be completely
reformulated, using stabilizers, bodying agents, texturing agents,
alternative sweeteners and other food-approved ingredients that
collectively are included in an attempt to provide all of the
properties that are lost when fats and sugars are removed from a
product.
[0005] Because of the difficulties associated with the formulation
of reduced fat and reduced sugar products, many of the offerings on
the market are not entirely satisfactory to the consumer. Attempts
to replace fat with protein-based and carbohydrate-based so-called
"fat replacers" has been largely unsuccessful. Hence replacement of
these fats is a challenge.
[0006] Replacement of sugars with high intensity sweeteners now has
wide acceptance in beverages. While the creation of these "diet"
carbonated beverages has been a major innovation, the primary
function of sugar or corn syrup in "regular" beverages is to
provide sweetness. Thus, provision of sweetness through the use of
high intensity sweeteners in place of more traditional caloric
sweeteners has been possible in beverages because other functional
properties from these traditional sweeteners are not required. This
is not the case in a number of other food products, and reproducing
the sweetness provided by traditional caloric sweeteners by
replacing the caloric sweeteners with high intensity sweeteners
does not provide a satisfactory end product.
[0007] Formulation of edible products having a reduced level of
calories as a result of removal or partial removal of sugar and
other caloric sweeteners such as corn syrup and high fructose corn
syrup involves substitution of the sugar or other caloric sweetener
with compounds such as polyols, sometimes referred to as sugar
alcohols, and water. In addition to providing fewer calories than
sugar, polyols also impart some of the other properties provided by
sugar and other caloric sweeteners. The amount of polyols that can
be added to a product is limited because they can produce a
laxative effect. As a result, formulation of reduced sugar
products, in addition to replacing sugar with polyols and water,
involves addition of other ingredients to the aqueous phase in
order to "structure" the water and attempt to provide at least some
of the properties lost by sugar removal, such as body, texture,
mouthfeel, and shelf stability. Ingredients typically used to
structure the aqueous phase are hydrocolloids or gums, starches,
and insoluble fillers. Many such ingredients are available and
hence specific low calorie, reduced-sugar and no-sugar products,
available in the stores under different brand names, can contain
distinct and different combinations of ingredients. Significantly,
this demonstrates that no single composition exists that can be
used as a replacement for sugar or other caloric sweeteners in
comestibles.
[0008] A need has long existed in the food and pharmaceutical
industry for a low calorie sugar substitute sweetener composition
that is convenient to use and is storage stable. The preparation of
cakes, cookies, ice cream, puddings, and other solid and semi-solid
comestibles that have a significantly reduced calorie content and
that retain the quality and organoleptic properties of conventional
comestibles has been an elusive goal. Caloric sweeteners, such as
sugar, corn sweeteners and syrups, and honey, play several roles in
comestibles in additional to sweetening, and when they are replaced
with low calorie substitutes, more than just sweetness must be
provided for by their replacement products. For instance, in
addition to sweetness, sugar provides bulk, it reduces the water
activity in baked goods by immobilizing water, it acts as a
humectant to thereby affect the moisture of the finished product,
and it affects the gelatinization temperature of starches during
baking, and thereby plays a significant role in the structure,
volume, and tenderness of the finished product. In ice cream, sugar
provides texture, viscosity, mouthfeel, and freezing point
depression. In semi-solid comestibles, sugar contributes to the
basic texture and mouthfeel of the product.
[0009] High intensity sweeteners can provide the sweetness of
sugar, and some blends of high intensity sweeteners can mimic the
taste of sugar. High intensity sweeteners by themselves do not
provide the other functional attributes of sugar in a food product.
In addition, the high intensity sweeteners are many times sweeter
than sugar, and thus only a small amount of a high intensity
sweetener is needed to achieve the same sweetness equivalency as
the sugar. Thus, it is highly desirable to provide a means for
uniformly dispersing a high intensity sweetener so as to avoid "hot
spots" of high intensity sweetener in a comestible.
[0010] Thus, there is a need for a low calorie sugar substitute
composition for use in calorie-reduced food products that can
duplicate or imitate the appearance, taste, texture, mouthfeel and
performance characteristics of existing full-calorie foods, such as
those made with sugar or corn sweeteners. Therefore, among the
objects herein, it is an object to provide a low calorie sugar
substitute composition and methods to produce such
compositions.
SUMMARY
[0011] Provided herein are low calorie sugar substitute
compositions and methods of manufacture of low calorie sugar
substitute compositions. Also provided are processes for making a
low calorie sugar substitute composition. These processes
accommodate a wide range of compositions in order to suit each
particular food application and can produce consistent
products.
[0012] The low calorie sugar substitute composition is easy to
manufacture, versatile and makes possible the preparation of a
semi-solid pumpable low calorie sugar substitute composition that
can be used as a low calorie replacement system in prepared foods
without significantly altering the performance characteristics of
such foods. The low calorie sugar substitute composition is
suitable for use in solid and semi-solid food applications and
satisfactorily fulfills many of the roles of sugar and other
caloric sweeteners, providing sweetness and the organoleptic
properties and sensory qualities normally imparted by sugar. The
low calorie sugar substitute compositions provided herein can be
provided in a number of forms that can be engineered by alteration
of the ratios of ingredients or elements thereof to meet the
performance requirements of any comestible to which they are
added.
[0013] Also provided is a low calorie sugar substitute composition
that is shelf-stable and that can be stored in sealed or
re-sealable shipping units for periods of time and later
distributed to food processing or manufacturing plants for
production of comestible goods. The sealed or re-sealable shipping
units can also be sold directly to consumers for home use. The low
calorie sugar substitute composition can be packaged in containers,
packets, tubs, pails, buckets and barrels as an article of
manufacture.
[0014] Also provided is a combination of the low calorie sugar
substitute composition provided herein and one or more ingredients
of a comestible. The combination can be provided for home or
commercial use. The combination can include instructions for using
the combination, such as, but not limited to, instructions for
mixing, cooking (e.g., time, temperature), packaging and serving
the resulting comestible.
[0015] Also provided are food products that include the low calorie
sugar substitute composition provided herein that are easy to
manufacture, exhibit superior quality and performance
characteristics over existing low-calorie foods, can be made
available in a number of consumer- or manufacturer-convenient
forms, and which according to alteration of the processing method
and the ratios of ingredients or elements employed can be
engineered to meet the performance requirements of any foods to
which they are intended to be added.
[0016] Also provided are food product mixes that include the low
calorie sugar substitute composition. Such mixes include, but are
not limited to, pre-made refrigerated slice-and-bake cookie doughs,
pre-made frozen place-and-bake cookie doughs, packaged mixes for
baked goods, including, but not limited to, cakes, muffins,
brownies, donuts and pastries, and pre-mixes for frozen desserts,
including, but not limited to ice cream mix, ice milk mix and milk
shake mix.
[0017] Also provided is a low calorie sugar substitute composition
with thermal stability in baking and cooking similar to that of
sucrose.
[0018] Also provided are methods for reducing the caloric content
of a comestible. Replacing at least a portion of the caloric
sweeteners in a food formulation, such as sugar (for example, cane
sugar, beet sugar or maple sugar) or corn sweeteners, with the low
calorie sugar substitute composition provided herein allows the
formulation of food products in which a significant reduction in
calories can be achieved.
[0019] Also provided is a process for retarding moisture migration
in a baked good by including in the formulation the low calorie
sugar substitute composition provided herein.
[0020] Also provided is a process for extending the shelf life of a
baked good product, which includes adding an anti-staling effective
amount of the low calorie sugar substitute composition provided
herein.
[0021] Also provided is a method of enhancing the flavor of a
comestible, which includes adding a flavor enhancing effective
amount of the low calorie sugar substitute composition provided
herein.
[0022] In addition, the use of the low calorie sugar substitute
composition provided herein in comestibles results in the food
products exhibiting improved qualities, e.g., softer texture,
enhanced taste, smoother mouthfeel, etc., relative to traditional
food products containing sugar as the sweetener. Thus, also
provided are methods for enhancing the organoleptic properties of
food products, which includes admixing an organoleptic improving
effective amount of the low calorie sugar substitute composition
provided herein.
[0023] Low calorie sugar substitute compositions provided herein
include a combination of water, a polyol, a high intensity
sweetener, an insoluble fiber, a gelling agent and optionally a
thickener. Also provided are comestibles, such as baked goods,
frozen desserts such as ice cream, frozen novelties and water ices,
and other solid and semi-solid comestibles prepared using the
reduced calorie sugar substitute composition provided herein.
DETAILED DESCRIPTION
A. Definitions
[0024] Unless defined otherwise, all technical and scientific terms
used herein have the same meaning as is commonly understood by one
of skill in the art to which the invention(s) belong. All patents,
patent applications, published applications and publications,
databases, websites and other published materials referred to
throughout the entire disclosure herein, unless noted otherwise,
are incorporated by reference in their entirety. In the event that
there are a plurality of definitions for terms herein, those in
this section prevail. Where reference is made to a URL or other
such identifier or address, it understood that such identifiers can
change and particular information on the internet can come and go,
but equivalent information can be found by searching the internet.
Reference thereto evidences the availability and public
dissemination of such information.
[0025] As used herein, synergy or synergistic refers to an
interaction of agents (such as sweeteners) or conditions such that
the total effect is greater than the sum of the individual effects.
When referring to the intensity response of a blend of sweeteners,
a synergistic intensity response is one that is greater than the
sum of intensities provided by the individual components.
[0026] As used herein, the sweetness temporal profile of a compound
is its sweetness intensity measured over time. It is a property
that can be used to differentiate sweeteners.
[0027] As used herein, bakery fillings include, without limitation,
low or neutral pH fillings, high, medium or low solids fillings,
fruit or milk based (pudding type or mousse type) fillings, hot or
cold make-up fillings and non-fat to full-fat fillings.
[0028] As used herein, an insoluble fiber refers to materials that
are resistant to human digestive enzymes and do not dissolve in
water. These can be synthetic or derived from a natural product,
such as from a botanical source. An insoluble fiber, when ingested
in a monogastric animal, especially a human, reaches the large
intestine essentially unchanged. The insoluble fiber can serve as a
microbial substrate and can contribute to unfermented and
undigested matter of the feces. Components of insoluble fiber from
botanical sources can include cellulose, hemi-cellulose and lignin.
Insoluble dietary fiber can include morphologically intact cellular
tissues of various seed brans, hulls, and other agricultural
by-products (Dintzis et al., Cereal Chem. 56:123-127 (1979)) as
well as synthetic fibers. Another form of insoluble dietary fiber
is microcrystalline cellulose derived from partially
acid-hydrolyzed wood (Battista et al., U.S. Pat. No. 2,978,446).
Microcrystalline cellulose includes poorly dispersible particles
requiring suspending agents to obtain suitable products. The
insoluble qualities of the microcrystalline cellulose have been
improved by coprocessing the cellulose with gums (McGinley et al.,
U.S. Pat. No. 5,192,569; Tuason et al., U.S. Pat. No. 5,366,742;
and Minami et al., U.S. Pat. No. 5,415,804). Another form of
insoluble dietary fiber is bacterial cellulose, derived from any of
the strains of Acetobacter that are capable of producing cellulose,
such as described in U.S. Pat. Nos. 6,429,002 and 6,110,712.
[0029] It can be determined empirically whether an unknown fiber is
an insoluble fiber. For example, accepted assays for the
determination of non-digestible insoluble fiber are American
Association of Cereal Chemists (AACC) Methods 32-05 and 32-07.
Briefly, these assays extract lipid, enzymatically digest
carbohydrate and protein and arrive at the remaining non-digestible
fiber content gravimetrically.
[0030] The AACC Method 32-07 (AACC Method 32-07 (1995)
"Determination of soluble, insoluble and total dietary fiber in
foods and food products," Approved Methods of the American
Association of Cereal Chemists, 9th ed. St. Paul, Minn.: Am. Assoc.
Cereal Chem.), which is exemplary of methods for assessing soluble
and insoluble products, is performed by first preparing the sample
by removing sugars and lipids. For example, sugar in the sample is
removed by extraction with 85% ethanol and the sample is then dried
under vacuum at 70.degree. C. or lyophilized. Lipids are then
removed by solvent extraction, such as by use of hexanes or other
lipophilic solvents. The sample is then dried and milled into a
powder. The powder is then dispersed into an aqueous buffer and
subjected to enzymatic digestion. It is treated with amylase at
95.degree.-100.degree. C. for 15 minutes, protease at 60.degree. C.
for 30 minutes, and amyloglucosidase at 60.degree. C. for 30
minutes. The digested sample is then filtered and washed, and the
filter cake material is insoluble fiber, corrected for any residual
protein and ash. The filtrate is further processed by precipitation
with alcohol, and the resulting precipitate is washed and further
precipitated with alcohol and then filtered. The weight of the
precipitate is the soluble fiber, corrected for protein and
ash.
[0031] As used herein, a soluble dietary fiber source refers to a
fiber source in which at least 60% of the dietary fiber is soluble
dietary fiber as determined by AACC Method 32-07, and an insoluble
dietary fiber source refers to a fiber source in which at least 60%
of the total dietary fiber is insoluble dietary fiber as determined
by AACC Method 32-07.
[0032] Exemplary insoluble fibers include, but are not limited to,
fiber extracted from the bamboo plant, finally ground soy fibers
(such as soy hull fiber and soy cotyledon fiber), corn bran fiber,
corn fiber, sugar beet fiber, pea hull fiber, wheat bran fiber,
wheat plant fiber, oat bran fiber, rice bran fiber, cellulose
(alpha cellulose), hemi-cellulose (beta & gamma cellulose),
microcrystalline cellulose and bacterial cellulose.
[0033] Exemplary soluble fibers include, but are not limited to,
agar, alginates, carrageenan, furcellaran, fucoidin, laminarin,
guar gum, tara gum, tamarind seed gum, gum arabic, alternan, gum
tragacanth, gum ghatti, karaya gum, locust bean gum, inulin, konjac
seed flour or konjac mannan, pectin, psyllium, okra gums, tamarind,
dextran, polydextran, gellan gum, rhamsan gum, welan gum, xanthan
gum, chitosan, scleroglucan, dextrin, methyl cellulose,
carboxymethylcellulose, hydroxyalkyl derivatives of cellulose,
hydroxypropylcellulose, hydroxyethyl cellulose, methyl
hydroxypropyl cellulose, propylene glycol alginate,
hydroxyalkylated guar, carboxymethylated guar and modified
starches, such as resistant starch and cross-linked starch.
[0034] As used herein, algin or alginate is used to describe
alginic acid and its various inorganic salt forms, which are
derived from brown seaweeds (Phaeophyceae). The monovalent salts,
often referred to as alginates, are hydrophilic colloids and these,
especially sodium alginate, are widely used in the food industry.
Alginate is a linear co-polymer composed of two monomeric
units--D-mannuronic acid and L-guluronic acid. These monomers occur
in the alginate molecule as regions made up exclusively of one unit
or the other, referred to as M-blocks or G-blocks, or as regions in
which the monomers approximate an alternating sequence. The calcium
reactivity of alginates is a consequence of the particular
molecular geometries of each of these regions.
[0035] As used herein, comestible refers to any substance that can
be used as food. A comestible refers to a substance with food value
and includes the raw material or ingredients of a food product
before or after processing. The disclosed low calorie sweetener
composition is useful for sweetening a large number of comestibles,
including, but not limited to, processed flavored dairy drinks, egg
nogs, baked goods, dairy desserts, breakfast bars, custards,
puddings, salad dressings, sauces, ice creams, sherbets and
flavored ices, ice milk products, icings, confections and
confection toppings, syrups and flavors, jams and jellies, cake and
pastry mixes, pie fillings, sports drinks, nutrition bars,
nutrition gels, probiotic yogurt and cultured dairy foods. Other
edible formulations that can be sweetened by the compositions
provided herein, include, but are not limited to, pharmaceutical
and nutraceutical products requiring a sweetener.
[0036] As used herein, food additive refers to any substance the
intended use of which results or may reasonably be expected to
result, directly or indirectly, in its becoming a component or
otherwise affecting the characteristics of any food, including any
substance intended for use in producing, manufacturing, packing,
processing, preparing, treating, packaging, transporting, or
holding food. Examples of food additives include components which,
by themselves are not additives such as vitamins, minerals, color
additives, anti-microbial agents and preservatives, which when
added to food are food additives.
[0037] As used herein, color additive refers to any food-grade dye,
pigment, or other substance that when added or applied to a food is
capable of imparting color thereto.
[0038] As used herein, the term functional food is a term of art
that refers to food designed with functional additives that
effectively combine ingredients not usually found together in a
single food source. Functional foods have the appearance and
structure of conventional foods, but contain significant levels of
biologically active components that impart health benefits or
desirable physiological effects beyond basic nutrition. An example
of a functional food is a food that is not normally high in fiber
to which fiber is added. Another example of a functional food is a
dairy product with lactase as a food additive, where the lactase
combats lactose intolerance.
[0039] As used herein, vitamins, minerals and other such
supplements generally refer to nutritive food additives that can
occur in or be added to a food product.
[0040] As used herein, moderate to high solids, when referring to a
comestible, is a level of solids in a comestible that is greater
than about or at 25% solids.
[0041] As used herein, low solids, when referring to a comestible,
is a level of solids in a comestible that is less than about or at
24% solids.
[0042] As used herein, heat stable refers to the ability of an
ingredient to withstand thermal processing (such as, for example,
baking, retorting and extrusion) such that it does lose one or more
functional properties. For example, when referring to a high
intensity sweetener, a heat stable high intensity sweetener retains
its ability to sweeten. When referring to a gelled system, a heat
stable gel does not melt when thermally processed, such as during
baking, retorting and other such processes.
[0043] As used herein, to bake or baking refers to subjecting the
mixed uncooked ingredients of a baked good to a heat sufficient to
transform the ingredient mix into the final baked good. The
uncooked ingredients are usually placed in an oven heated to a
temperature of about or at 300.degree. F. to about or at
450.degree. F. for a time period of from about or at 5 minutes to
about or at 90 minutes. The heat can be dry, or a moist heat can be
used, such as by steam injection or by including a pan of water in
the oven during the heating process. The exact baking parameters
necessary for manufacturing a given food product can be determined
empirically.
[0044] As used herein, an oven refers to an enclosed compartment,
whether portable or fixed, which can be used for cooking. In
cooking, the oven is a common kitchen appliance and is used for
baking, broiling, roasting and heating food. Food normally cooked
in this manner includes meat, casseroles and baked goods. Exemplary
ovens include, but are not limited to, microwave ovens, solar
ovens, convection ovens, pizza ovens, electric ovens, gas ovens,
wood-fired ovens, brick ovens, and commercial ovens such as deck
ovens, countertop ovens, conveyor ovens and multi-zone ovens.
[0045] As used herein, baked good is a term of art and is
understood by the skilled artisan. A baked good generally refers to
foods that are cooked in an oven. The baked goods food category
(such as defined in 21 CFR 170.3(n)(1), April 2003 edition)
includes all baked goods and baking mixes, including all
ready-to-eat and ready-to-bake products, flours, and mixes
requiring preparation before serving. Baked goods encompass a
number of products, which include, but are not limited to, cakes,
crackers, cookies, brownies, muffins, rolls, bagels, strudels,
pastries, croissants, biscuits, bread, and bread products (e.g.
pizza), buns, and fillings and jellies. Baked goods generally
include at least some common ingredients. They all contain a
sweetener, such as sugar, water and fat. Most also contain flour.
Additional ingredients can be added to the baked goods. For
example, an additional component found in some baked goods is an
oil. The ingredients of a baked good and the amounts thereof vary,
depending upon the baked good to be made.
[0046] As used herein, dough is a mixture of flour and other
ingredients stiff enough to knead or roll.
[0047] As used herein, batter is a mixture of ingredients including
flour, liquids such as milk or water and other ingredients and is
generally thin enough to pour or drop from a spoon.
[0048] As used herein, gluten refers to a network of intertwined
water insoluble proteins (gliadin and glutenin) with water
molecules trapped in between. The fibrous protein strands of
glutenin and gliadin have properties of elasticity and plasticity
that make raised breads possible. Rye flour contains gluten
consisting of only glutenin and not gliadin, making it inferior to
wheat gluten for baking. Other grains such as barley and oats have
small amounts of gluten.
[0049] As used herein, shortening refers to softening the gluten
strands with fat. Useful fats for shortening include fats that are
solid at room temperature, such as butter and vegetable shortening.
"Greasing the gluten" helps to tenderize and assist in preserving
the shelf life of baked goods.
[0050] As used herein, fat refers to a mixture of triglycerides.
These triglycerides are formed from molecules of fatty acids joined
to one molecule of glycerol. As used herein fat includes both fats
that are solid at room temperature, e.g. butter, margarine, and
lard, as well as fats that are liquid at room temperature, usually
called oils, (e.g. canola oil, olive oil). The terminology applied
to fats is based on the chemical structure of their molecules. Fats
differ from oils only in that they are solid at room temperature,
while oils are liquid. Solid fats and oils share a common molecular
structure, but when used in a recipe, they fulfill different
functions. For example, the milk fat in butter is what gives this
fat its unique properties. In baked goods, it contributes
tenderness, structure, color, flavor and flavor release. Vegetable
oil does not act as a shortener because it is a liquid, and oil
won't cream with crystalline sugar in the same way as a solid fat.
Oil will tenderize a recipe, so it's good in quick-breads, but
doesn't contribute much flavor. It reduces dryness and enhances
flavor, and has the same number of calories and fat grams as
butter, even though it has less saturated fat.
[0051] As used herein, the term sweetener includes caloric
sweeteners, low calorie sweeteners and non-caloric sweeteners or
combination thereof.
[0052] As used herein, a caloric sweetener or nutritive sweetener
refers to a sweetener that is metabolized in the body to produce
energy, such as a sugar, which produces about 4 Kcal/g of energy.
Such materials include monosaccharides, disaccharides,
polysaccharides and mixtures thereof. Examples include, but are not
limited to, xylose, ribose, glucose, lactose, mannose, galactose,
fructose, dextrose, sucrose, maltose, fructo-oligosaccharide
syrups, partially hydrolyzed starch, corn syrup solids, glucose
syrup solids, honey, maple sugar, brown sugar and mixtures
thereof.
[0053] As used herein, a low calorie sweetener refers to a
sweetener that can be partially metabolized in the body to produce
energy but that produces less energy than sugar, or less than 4
Kcal/g of energy. Many of the polyols are exemplary of low calorie
sweeteners.
[0054] As used herein, a non-caloric or non-nutritive sweetener is
a molecule or compound that generally provides only sweetening,
with only negligible if any energy in the body. This can be because
the non-caloric or non-nutritive sweetener is not metabolized by
the body, or because such a small amount of the material is used
that it contributes little if any calories, and thus substantially
less energy than a caloric sweetener providing equivalent
sweetening. For example, if a non-caloric sweetener having a
relative sweetness of about 200 times that of sucrose is used, the
calories contributed by the non-caloric sweetener is about 200
times less than sucrose.
[0055] As used herein, sugar refers to sucrose. Sugar can be
derived from sugar cane, sugar beet, or from various other
botanical sources, such as the sugar maple tree.
[0056] As used herein, polyol refers to a group of low-digestible
carbohydrates that provide a range of calories per gram--from 0.2
to 3. The approximate average calories per gram is 2, compared to 4
calories per gram from most other sources of carbohydrate. Polyols
also are referred to as "sugar alcohols," although thy are
generally designated polyols because they are neither sugar nor
alcohol.
[0057] As used herein, a humectant refers to a hygroscopic
substance that promotes retention of moisture while making water
molecules unavailable to starch retrogradation and microorganisms.
Two common ingredients with powerful water-binding properties are
salt and sugar. Increasing the salt content up to 2% flour weight
will increase shelf life without having an adverse effect on
flavor. One could also increase the amount of sucrose or use
combinations of sugars in order to balance sweetness with
humectancy. Caloric sweeteners that have high humectancy values
include, but are not limited to, dextrose, glycerol, invert sugar
and high fructose corn syrup. Low calorie humectants include, but
are not limited to, glycerol, polyols such as sorbitol, xylitol,
lactitol, manitol, maltitol, glycerin, glycerol, propylene glycol
and mixtures thereof, sugar esters and dextrins.
[0058] As used herein, a high intensity sweetener refers to a
sweetening agent that has about 30 times to about 13,000 times or
more the sweetness of sugar. Suitable high intensity sweeteners
include, but are not limited to, dipeptide based sweeteners such as
L-aspartyl-L-phenylalanine methyl ester (aspartame) and equivalents
(described in U.S. Pat. No. 3,492,131),
L-.alpha.-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide
hydrate (alitame) and equivalents; saccharin and its salts, e.g.
sodium or calcium saccharin salts; cyclamate and its salts;
acesulfame-K; chlorinated derivatives of sucrose such as
chlorodeoxysucrose and the like; sucralose, which is the compound
4,1',6'-trichloro-4,1',6'-trideoxysucrose; maltol, which is
3-hydroxy-2-methyl-4-pyrone; ethyl maltol; the dihydrochalcones,
such as neohesperidine dihydrochalcone; stevia sweeteners such as
stevioside and rebaudioside; glycyrrhizin; monoammonium
glycyrrhizinate; and protein based sweeteners, such as thaumatin
(talin).
[0059] As used herein, conventional additives include ingredients
that typically can be included in a comestible, and include, but
are not limited to such ingredients as leavening agents, flavors,
colors, nutrients, anti-oxidants, anti-microbial agents, milk,
milk-by products, egg or egg-by-products, cocoa, vanilla, or other
flavoring, as well as inclusions, such as nuts, raisins, cherries,
apples, apricots, peaches, or other fruits, citrus peel,
preservative, coconuts, flavored chips, such as chocolate chips,
butterscotch chips, caramel chips and candy pieces. Emulsifiers,
which include, but are not limited to, lecithin, surfactants and
mono-, di- and triglycerides, can also be present.
[0060] As used herein, generally recognized as safe (GRAS)
ingredients are food additives that have scientific consensus on
their safety based on a history of use prior to 1958 or on
well-known scientific information. GRAS substances are listed in
the Food Chemical Codex, Fifth Edition (2003). Exemplary GRAS
substances regarded as safe for their intended use include common
food ingredients such as salt, pepper, vinegar, baking powder, and
monosodium glutamate. The Food Chemical Codex provides standards
for the purity of food chemicals, promotes uniform quality and
ensures safety in the use of such chemicals. The Food Chemicals
Codex includes monographs of chemicals that are added directly to
foods to achieve a desired technological function as well as
specifications for substances that come into contact with foods and
some that are regarded as foods, rather than as additives.
[0061] As used herein, a leaving agent refers to a substance that
causes expansion of doughs and batters by the release of gases
within such mixtures, producing baked products with porous
structure. Such agents include, but are not limited to, air, steam,
yeast, or chemical leavening agents. The chemical leavening agent
can include, but are not limited to, baking soda, for example,
sodium, potassium, or ammonium bicarbonate, and a baking acid, such
as sodium aluminum phosphate, monocalcium phosphate, and dicalcium
phosphate or mixtures thereof. Alternatively, for example, a small
amount of baking soda can be used alone. Such selection is within
the skill of one in the art.
[0062] As used herein, cocoa refers to natural or "Dutched"
chocolate and can contain from 1% to 30% fatty constituents.
[0063] As used here, Dutched chocolate refers to chocolate from
which a substantial portion of the fat or cocoa butter has been
expressed or removed by solvent extraction, by pressing or by other
means. Dutched chocolate is prepared by treating cocoa nibs with an
alkali material such as potassium carbonate in a manner well known
in the art. Generally, it tends to have a darker flavor and also
can be more flavorful than natural cocoas.
[0064] As used herein, flavoring agent refers to chemical compounds
or molecules such as flavor essences or oils derived from plants,
roots, beans, nuts, leaves, flowers, fruits and so forth,
equivalent synthetic materials, and mixtures thereof, that are
added to flavor a comestible. Flavoring agents are well known in
the art. Examples of suitable flavors include, but are not limited
to, natural or artificial fruit flavors, such as lemon, orange,
banana, grape, lime, apricot, grapefruit, apple, strawberry and
cherry, chocolate, pineapple, coffee, vanilla, cocoa, cola, peanut,
almond, licorice and cinnamon. The amount of flavoring agent
employed is a matter of preference but in general a flavoring agent
is used in amounts up to about or at 5%, usually from about or at
0.1% to about or at 1%, by weight of the composition. The flavoring
agents can be used alone or in any combination. Some flavoring
agents can be used as masking agents to cover or mask undesirable
flavor notes or attributes.
[0065] As used herein, an anti-microbial agent is a molecule or
compound suitable for food use that reduces or prevents
microorganism growth in a comestible. See, for example, U.S. Pat.
Nos. 3,202,514, 3,202,514 and 3,915,889. Examples of anti-microbial
agents include, but are not limited to, sorbic acid and its salts,
such as calcium sorbate, sodium sorbate and potassium sorbate, and
benzoic acid and its salts, such as calcium benzoate, sodium
benzoate and potassium benzoate, natamycin (pimaricin), nisin, and
propionic acid and its salts.
[0066] As used herein, a combination refers to any association
between two or among more items, such as ingredients that comprise
a recipe or formulation.
[0067] As used herein, organoleptic refers to the effect or
impression produced by any substance on the organs of touch, sight,
taste, or smell, and also on the organism as a whole. Organoleptic
evaluations of food products are subjective, sensory judgments
based on the experience of the evaluator. They can involve
observing, feeling, chewing and tasting of the products to judge
product appearance, color, integrity, texture and flavors. The
value in these judgments depends on the experience of the evaluator
with the specific products in question. This experience is obtained
in handling specific food items in a variety of conditions and with
repetitive reinforcements over time. Specific product experience is
necessary because sensory attributes for a given comestible can
vary from product to product.
[0068] As used herein, frozen dessert refers to a wide variety of
frozen confections including, but not limited to, ice cream, frozen
yogurt, frozen custard, ice milk, sherbet, frozen novelties, frozen
dairy confections and frozen non-dairy desserts such as frozen
water ices.
[0069] As used herein, overrun is a measure of the ability of a
whipped dessert product to increase in volume during the whipping
or mixing process. For example, a product that doubles in volume
(i.e. one gallon to two gallons) is said to achieve 100% overrun.
Conventional ice cream products can achieve a batch freezer overrun
in excess of 100% and some can achieve an overrun in excess of
150%.
[0070] As used herein, rheology refers to a study of the change in
form and flow of matter under the influence of stresses, embracing
elasticity, viscosity, and plasticity. For example, when liquids
are subjected to stress they will deform irreversibly and flow. The
measurement of this flow is the measurement of viscosity.
[0071] As used herein, shear rate refers to shearing forces
experienced by a liquid experiences. A unit of measure thereof is a
"reciprocal second" (sec.sup.-1).
[0072] As used herein, shear stress refers to the force per unit
area required to produce the shearing action. A unit of measurement
therefore is "dynes per square centimeter" (dynes/cm.sup.2).
[0073] As used herein, viscosity refers to the tendency of a fluid
to resist flow and is defined as shear stress divided by shear
strain. A fundamental unit of viscosity measurement is the "poise."
A material requiring a shear stress of one dyne per square
centimeter to produce a shear rate of one reciprocal second has a
viscosity of one poise, or 100 centipoise. Viscosity measurements
can be expressed in "Pascal-seconds" (Pas) or
"milli-Pascal-seconds" (mPas), which are units of the International
System and are sometimes used in preference to the Metric
designations. One Pascal-second is equal to ten poise; one
milli-Pascal-second is equal to one centipoise. Conditions used to
measure the viscosity should be provided since non-ideal liquids
have different values of viscosity for different test conditions of
shear rate, shear stress and temperature.
[0074] As used herein, a Newtonian fluid or a fluid that has a
Newtonian flow is a fluid whose viscosity is independent of the
shear on the fluid. Examples of Newtonian liquids are mineral oil,
water and molasses.
[0075] As used herein, a pseudoplastic fluid is a liquid having a
viscosity that changes with the shear it encounters, and
specifically for a fluid where increasing shear rate results in a
gradual decreasing shear stress, or a thinning of viscosity with
increasing shear.
[0076] As used herein, a viscoplastic fluid is a fluid
characterized as a non-Newtonian fluid where a yield point must be
reached before flow begins. The fluid then exhibits pseudoplastic
behavior--decreasing viscosity with increasing shear. Examples of
viscoplastic fluids include, but are not limited to, mayonnaise,
shortening and margarine.
[0077] As used herein, yield point is the amount of stress that
must be applied to a plastic or viscoplastic system before flow
occurs.
B. Low Calorie Sugar Substitute Compositions
[0078] Provided herein are aqueous gel low calorie sugar substitute
compositions with multi-functionality. The multi-functionality of
the low calorie sugar substitute composition provided herein is
manifested its ability to, among other properties, simultaneously
provide (a) substantial sweetening for the food product, (b)
hygroscopicity or humectancy for the food product, (c) desirable
mouthfeel and organoleptic properties for the food product, (d)
improved shelf life, particularly for baked goods because of the
control of water, and (e) metabolic benefits by increasing the
dietary fiber content of a comestible. The low calorie sugar
substitute composition provided herein is an aqueous gel that
includes a polyol, a high intensity sweetener, an insoluble fiber
and a gelling agent. The low calorie sugar substitute composition
optionally also includes a thickener.
[0079] For example, the reduced calorie sugar substitute
composition is an aqueous gel that includes 20%, 25%, 30%, 35%,
40%, 45%, 50%, 55%, 60%, 65% or 70% polyol, a high intensity
sweetener, an insoluble fiber, a gelling agent and optionally a
thickener.
[0080] In another embodiment, the reduced calorie sugar substitute
composition is an aqueous gel that includes a polyol, 0.001%,
0.002%, 0.003%, 0.004%, 0.005%, 0.006%, 0.007%, 0.008%, 0.009%,
0.010%, 0.015%, 0.020%, 0.025, 0.030%, 0.035%, 0.040%, 0.045%,
0.050%, 0.055%, 0.060%, 0.065%, 0.070%, 0.075%, 0.080%, 0.085%,
0.090%, 0.095% or 0.1% high intensity sweetener, an insoluble
fiber, a gelling agent and optionally a thickener. In another
embodiment, the reduced calorie sugar substitute composition is an
aqueous gel that includes a polyol, a high intensity sweetener,
0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.5%, 2%,
2.5%, 3%, 3.5%, 40%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%,
9%, 9.5% or 10% insoluble fiber, a gelling agent and optionally a
thickener. In another embodiment, the reduced calorie sugar
substitute composition is an aqueous gel that includes a polyol, a
high intensity sweetener, an insoluble fiber and 0.2%, 0.225%,
0.25%, 0.275%, 0.3%, 0.325%, 0.35%, 0.375%, 0.4%, 0.425%, 0.45%,
0.475%, 0.5%, 0.525%, 0.55%, 0.575%, 0.6%, 0.625%, 0.65%, 0.675%,
0.7%, 0.725%, 0.75%, 0.775%, 0.8%, 0.825%, 0.85%, 0.875%, 0.9%,
0.925%, 0.95%, 0.975%, 1%, 1.1%. 1.125%, 1.225%, 1.25%, 1.275%,
1.3%, 1.325%, 1.35%, 1.375%, 1.4%, 1.425%, 1.45%, 1.475%, 1.5%,
1.525%, 1.55%, 1.575%, 1.6%, 1.625%, 1.65%, 1.675%, 1.7%, 1.725%,
1.75%, 1.775%, 1.8%, 1.825%, 1.85%, 1.875%, 1.9%, 1.925%, 1.95%,
01.975% or 2% gelling agent and optionally a thickener. In another
embodiment, the reduced calorie sugar substitute composition is an
aqueous gel that includes a polyol, a high intensity sweetener, an
insoluble fiber, a gelling agent and 0.2%, 0.225%, 0.25%, 0.275%,
0.3%, 0.325%, 0.35%, 0.375%, 0.4%, 0.425%, 0.45%, 0.475%, 0.5%,
0.525%, 0.55%, 0.575%, 0.6%, 0.625%, 0.65%, 0.675%, 0.7%, 0.725%,
0.75%, 0.775%, 0.8%, 0.825%, 0.85%, 0.875%, 0.9%, 0.925%, 0.95%,
0.975%, 1%, 1.1%. 1.125%, 1.225%, 1.25%, 1.275%, 1.3%, 1.325%,
1.35%, 1.375%, 1.4%, 1.425%, 1.45%, 1.475%, 1.5%, 1.525%, 1.55%,
1.575%, 1.6%, 1.625%, 1.65%, 1.675%, 1.7%, 1.725%, 1.75%, 1.775%,
1.8%, 1.825%, 1.85%, 1.875%, 1.9%, 1.925%, 1.95%, 01.975% or 2%
thickener. One skilled in the art can select any combination of
water, polyol or polyol blend, high intensity sweetener or high
intensity sweetener blend, insoluble fiber or insoluble fiber
blend, gelling agent or gelling agent blend, and optionally a
thickener or thickener blend in a combination of ratios as
disclosed above to provide a total aqueous gel composition of 100%
that can be used as a low calorie sugar substitute composition.
[0081] For example, in one embodiment the reduced calorie sugar
substitute composition is an aqueous gel that includes 20-70%
polyol, 0.001-0.1% high intensity sweetener, 0.1-10% insoluble
fiber and 0.2-2% gelling agent. In other embodiment the reduced
calorie sugar substitute composition is an aqueous gel that
includes 20-70% polyol, 0.001-0.1% high intensity sweetener, 0.2-2%
thickener, 0.1-10% insoluble fiber and 0.2-2% gelling agent. In
another embodiment, the low calorie sugar substitute composition is
an aqueous gel that includes 30-80% water, 20-70% polyol,
0.001-0.1% high intensity sweetener, 0.1-10% insoluble fiber and
0.2-2% gelling agent. In another embodiment, the low calorie sugar
substitute is an aqueous gel that includes 30-80% water, 20-70%
polyol, 0.001-0.1% high intensity sweetener, 0.2-2% thickener,
0.1-10% insoluble fiber and 0.2-2% gelling agent.
[0082] 1. Polyol
[0083] Polyols, or "sugar alcohols" as they are sometimes referred,
are not technically considered artificial sweeteners, but they are
slightly lower in calories than sugar and do not promote tooth
decay or cause a sudden increase in blood glucose. Thus, they are
often used as low calorie sweeteners. Table 1 below shows a few of
the polyols commonly used in comestibles along with their
approximate sweetness compared to sucrose and their calories per
gram. The relative sweetness value fluctuates because sweetness
varies depending on the product in which the polyol is used.
Manufacturers frequently use polyols in combination, as well as
with other sweeteners to attain the appropriate taste, sweetness
temporal profile and sweetness level. The selection of the polyol
or polyol blend and the usage level thereof in a given comestible
is within the skill of one skilled in the art and can be determined
empirically. TABLE-US-00001 TABLE 1 Typical Polyols Used in
Comestibles Relative Sweetness Polyol (Sucrose = 100) Calories per
gram Erythritol 60-80 0.2 Manitol 50-70 1.6 Lactitol 30-40 2.0
Isomalt 45-65 2.0 Maltitol 70-75 2.1 Xylitol 90-100 2.4 Sorbitol
50-70 2.6 Hydrogenated starch 25-50 3 hydrolysates Glycerol 75-80
4.3
[0084] Polyols can be classified by chemical structure as
monosaccharide-derived (e.g., sorbitol, mannitol, xylitol,
erythritol), disaccharide-derived (e.g., isomalt, lactitol,
maltitol), or polysaccharide-derived mixtures (e.g., maltitol
syrup, hydrogenated starch hydrolysates [HSH]). Isomalt is a
mixture of two disaccharide alcohols (glucomannitol and
glucosorbitol). The FDA classifies some of these sweeteners as
"generally recognized as safe" (GRAS) and others have been approved
by the FDA through the regular approval process for food additives
(Position of the American Dietetic Association: Nutritive and
nonnutritive sweeteners, Journal of the American Dietetic
Association (2004) 104:256).
[0085] The calorie contribution from polyols ranges from about or
at 0.2 to about or up to and including 3 calories per gram compared
to 4 calories per gram for sucrose or other caloric sugars. Most
are approximately half as sweet as sucrose; xylitol is about as
sweet as sucrose. Polyols provide fewer calories per gram than
other carbohydrates because they are slowly and incompletely
absorbed from the small intestine. The portion of polyols that is
absorbed is metabolized by processes that require a minimal amount
or no insulin. The portion that is not absorbed into the blood is
broken down into smaller segments in the large intestine or
excreted. Due to the incomplete absorption, a large amount of
polyols consumed at one time may cause gastrointestinal effects,
such as gas or laxative effects similar to reactions to beans and
certain high-fiber foods. The severity of the symptoms depends on
the individual, amount of the food that is consumed at one time,
type of polyol, and existence of any prior period of adaptation.
Gastrointestinal symptoms, if they occur, are usually mild and
transient. Most people will adapt to the mild gastrointestinal
effects within a few days, just as they adapt over time to the
initiation of a high-fiber diet.
[0086] The low calorie sugar substitute compositions provided
herein allow the food manufacturer to reduce the calories per
serving using low levels of polyols that generally do not exhibit
any gastrointestinal effects. For example, replacing 100 grams of
sugar used to sweeten a comestible with 50 grams of a low calorie
sugar substitute composition provided herein that contains 35%
sorbitol results in a reduction of calories from 400 Kcal/g to
about 45.5 Kcal/g, or by around 90%. Thus, the low calorie sugar
substitute compositions provided herein not only provide a
significant reduction in calorie intake but also limit the amount
of polyol consumed, thereby substantially reducing or eliminating
any potential laxative effect caused by them.
[0087] A wide range of polyols can be used, alone or in
combination, in the low calorie sugar substitute compositions
provided herein. These include, but are not limited to, erythritol,
mannitol, lactitol, isomalt, maltitol, xylitol, sorbitol,
glucomannitol, glucosorbitol, glycerol, hydrogenated starch
hydrolysates and combinations thereof. For example, in one
embodiment, the polyol is selected from among erythritol, mannitol,
lactitol, isomalt, maltitol, xylitol, sorbitol and glycerol. In
another embodiment, the polyol is sorbitol, glycerol or erthyritol.
For highest sweetness equivalency, the polyol selected can be
xylitol. For lowest caloric contribution to the composition, the
polyol selected can be erythritol. In other embodiments, the polyol
is sorbitol.
[0088] The combination of some polyols with high intensity
sweeteners is synergistic, where the intensity response of the
blend is greater than the sum of intensities provided by the
individual components. For example, sweetness synergy occurs when
erythritol is used in combination with aspartame or with
acesulfame-K or blends thereof at various ratios. Further, unlike
most high intensity sweeteners, the sweetness temporal profile of
polyols in general is similar to that of sucrose. For example,
erythritol provides a quick sweetness perception and a short sweet
linger. The combination of polyols with high intensity sweeteners
also results in the modification of the sweetness temporal profile
of the high intensity sweeteners to more closely resemble that of
sucrose.
[0089] 2. High Intensity Sweetener
[0090] High intensity sweeteners are known to the skilled artisan,
and generally include those compounds that have a relative
sweetness of about 30 times to about 13,000 times or more the
sweetness of sucrose. Many high intensity sweeteners are about 100
times as sweet at sucrose (see, e.g., Nabors, "Sweet Choices: Sugar
Replacements for Foods and Beverages," Food Technology 56(7):
28-34, 45 (2002)). There are a number of high intensity sweeteners
in the world market today, including saccharin, cyclamate,
aspartame, acesulfame-K, stevioside, alitame, neotame and sucralose
and others awaiting approval for commercial use. Each country has a
different subset of these sweeteners that have been approved for
food use.
[0091] Suitable high intensity sweeteners for use in the
compositions provided herein include any sweetener that has a
relative sweetness greater than the sweetness of sucrose,
particularly at least about or at 30 times more sweet than sucrose.
In some embodiments, a high intensity sweetener having a relative
sweetness greater than about or at 100 times that of sucrose is
selected. In other embodiments, a high intensity sweetener having a
relative sweetness greater than about or at 200 times that of
sucrose is selected. In other embodiments, a high intensity
sweetener having a relative sweetness greater than about or at 250,
300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900,
950, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 1400, 1500, 1600,
1700, 1800, 1900, 2000, 2250, 2500, 2750, 3000, 3500, 4000, 4500,
5000, 5500, 6000, 6500, 7000,7500, 8000, 8500, 9000, 9500, 10000,
10500, 11000, 11500, 12000, 12500 or 13000 times that of sucrose is
selected.
[0092] For example, any high intensity sweetener, alone or in
combination, can be used in the low calorie sugar substitute
compositions provided herein. Exemplary sweeteners include, but are
not limited to, saccharin, cyclamate, aspartame, acesulfame-K,
stevioside, alitame, neotame, sucralose, the dihydrochalcones (such
as neohesperidine dihydrochalcone), thaumatin, glycyrrhizin,
monoammonium glycyrrhizinate, stevioside, rebaudioside, maltol,
ethyl maltol, chlorodeoxysucrose; sucaril; synthetic alkoxy
aromatics, such as dulcin and 5-nitro-2-n-propoxyaniline (P-4000);
suosan; miraculin; monellin; substituted imidazolines; synthetic
sulfamic acids; n-substituted sulfamic acids; oximes such as
perilartine; rebaudioside; peptides such as aspartyl malonates and
succanilic acids; amino acid based sweeteners such as
gem-diaminoalkanes; meta-aminobenzoic acid; L-aminodicarboxylic
acid alkanes; amides of certain .alpha.-aminodicarboxylic acids and
gem-diamines; and 3-hydroxy-4-alkyloxyphenyl aliphatic carboxylates
or heterocyclic aromatic carboxylates.
[0093] In one embodiment, the high intensity sweetener is selected
from among saccharin, cyclamate, aspartame, acesulfame-K,
stevioside, rebaudioside, alitame, neotame, sucralose,
neohesperidine dihydrochalcone, monoammonium glycyrrhizinate and
thaumatin. In another embodiment, the high intensity sweetener is
selected from among acesulfame-K, alitame, neotame and sucralose.
In another embodiment, the high intensity sweetener is
acesulfame-K. In another embodiment, the high intensity sweetener
is alitame. In another embodiment, the high intensity sweetener is
neotame. In another embodiment, the high intensity sweetener is
sucralose. In another embodiment, the high intensity sweetener is
aspartame. In another embodiment, the high intensity sweetener is
monoammonium glycyrrhizinate. In another embodiment, a blend of two
or more high intensity sweeteners is used. For example, a blend of
two or more high intensity sweeteners can include two or more high
intensity sweeteners selected from among saccharin, cyclamate,
aspartame, acesulfame-K, stevioside, alitame, neotame, sucralose,
neohesperidine dihydrochalcone, thaumatin, glycyrrhizin,
stevioside, maltol, ethyl maltol, and chlorodeoxysucrose. In one
embodiment, a blend including neotame and one or more high
intensity sweeteners selected from among saccharin, cyclamate,
aspartame, acesulfame-K, stevioside, alitame, sucralose,
neohesperidine dihydrochalcone, thaumatin, glycyrrhizin,
stevioside, maltol, ethyl maltol, and chlorodeoxysucrose is
selected. In another embodiment, a blend including neotame and
sucralose is selected. In another embodiment, a blend including
neotame and aspartame is selected. In another embodiment, a blend
including neotame and alitame is selected. In another embodiment, a
blend including neotame, sucralose and alitame is selected. When
the composition provided herein is to be used in baked products and
other products subjected to heat during manufacture or preparation
for consumption, a heat stable high intensity sweetener can be
selected. In such embodiments, the high intensity sweetener can be,
but is not limited to, neotame, or alitame, or acesulfame-K or
sucralose, alone or in any combination. Any combination of
temperature stable high intensity sweeteners including two or more
temperature stable high intensity sweeteners can be used in the
composition provided herein.
[0094] Selection of high intensity sweeteners is a finction of a
variety of factors and can be arbitrary. For example, exemplary
factors that can be considered when selecting a particular high
intensity sweetener or blend of sweeteners include, but are not
limited to, cost, quality of flavor, flavor profile, sweetness
temporal profile, process stability, stability in the comestible
and consumer perception of safety of the sweetener. A number of the
attributes for some of the exemplary high intensity sweeteners that
can be used in the low calorie sugar substitute composition
provided herein are provided below. The selection of the high
intensity sweetener or blends thereof can be determined empirically
for a given comestible. Exemplary sweeteners for use in the
compositions provided herein include, but are not limited to, the
following.
a. Sucralose
[0095] Sucralose is the compound
4,1',6'-trichloro-4,1',6'-trideoxysucrose monohydrate (or
1,6-dichloro-1,6-dideoxy-.beta.-D-fructofuranosyl-4-chloro-4-deoxy-.alpha-
.-D-galacto-pyranoside). Sucralose is derived from sucrose and was
approved by the FDA in 1998. Sucralose is made from sucrose by
selectively replacing three hydrogen-oxygen groups with three
chlorine atoms. Sucralose is about 400 to about 800 times as sweet
as sucrose. It is sold under the brand name Splenda.RTM. (McNeil
Labs). Sucralose is heat stable and performs well in recipes that
require thermal processing (baking, retorting, extrusion, etc.).
Sucralose also has high quality sensory attributes, possessing a
clean, quickly perceptible sweet taste. Sucralose is biologically
and chemically stable in the dry state and in aqueous solutions.
Sucralose has found wide approval in "natural" markets.
b. Acesulfame potassium (acesulfame-K)
[0096] Acesulfame potassium is the compound
6-methyl-3,4-dihydro-1,2,3-oxathiazin-4-one 2,2-dioxide potassium
salt. It is about 200 to 300 times sweeter than sucrose. Acesulfame
K has a clean, quickly perceptible, sweet taste that does not
linger and leaves only a slight aftertaste. Acesulfame K is not
metabolized by the body and is excreted unchanged. It is sold under
the brand name Sunett.TM. (Hoechst/Celenese). Acesulfame K is used
in food products in about 90 countries. In the United States,
acesulfame K was granted general purpose approval in December,
2003. Acesulfame K is heat stable and its perceived sweetness
remains unchanged during baking. Decomposition is only found at
temperatures well over 200.degree. C. Acesulfame K also has a high
degree of stability over a wide range of pH and temperature storage
conditions. It blends well with other sweeteners and is especially
synergistic with aspartame and cyclamate but less so with
saccharin. A slight aftertaste may be detected in certain products
sweetened with acesulfame-K at high concentrations. Blending with
other sweeteners can improve the taste profiles, in addition to
offering economic and stability advantages.
c. Aspartame
[0097] Aspartame is the dipeptide L-aspartyl-L-phenylalanine-methyl
ester. It is approximately 130 to 220 times the sweetness of
sucrose. It was approved in the U.S. in 1996 as a general-purpose
sweetener. The taste profile of aspartame closely resembles that of
sucrose and can enhance food flavors (particularly fruit flavors).
Aspartame is stable in its dry state. Aspartame does decompose
under combinations of high temperature, high pH and high moisture,
resulting in loss of sweetness. Aspartame can withstand
high-temperature, short time and ultra-high-temperature
pasteurization temperatures used for dairy products and aseptic
processing. It is generally benefited from blending with
acesulfame-K or saccharin for stability.
d. Neotame
[0098] Neotame is structurally similar to aspartame and is the
compound N-[N-(3,3-dimethylbutyl)-L-aspartyl]-L-phenylalanine
1-methyl ester. Neotame is a heat-stable sweetener produced by the
hydrogenation of aspartame and 3,3-dimethylbutyraldehyde. Neotame
is 30 to 60 times sweeter than its aspartame precursor and thus
about 7,000 to 13,000 times sweeter than sucrose. Neotame was
approved by FDA in July 2002. Neotame has a clean sweet taste that
has a sweetening profile similar to sucrose. For example, its onset
and linger closely match sucrose in many aqueous applications. It
also enhances and extends flavor in prepared foods. Neotame is
subject to degradation in the presence of moisture and the rate of
degradation is pH-, temperature- and time-dependent. It does
overcome some of aspartame's stability shortcomings in baked goods,
fermented products like yogurts, and certain flavoring systems.
Neotame functions as a flavor enhancer in some applications and
certain flavor systems and can be used to extended sweetness
perception of other sweeteners. Neotame also provides flavor
masking properties in comestibles and thus can be used to mask
off-flavors or to create unique taste profiles.
e. Alitame
[0099] Alitame is a sweetener similar to aspartame in structure.
Alitame is composed of amino acids, including L-aspartic acid,
D-alanine and 2,2,4,4-tetramethylthietanyl amine. It is about 12
times sweeter than aspartame, or about 2,000 times sweeter than
sucrose and does not have the bitter or metallic qualities of some
high-intensity sweeteners. It is sold under the brand name
Aclame.TM. (Pfizer, Inc.). Alitame has a clean, sweet taste that
closely resembles sugar. Alitame is substantially more stable than
aspartame at elevated temperatures and over a broad pH range. It is
highly soluble in water and has a synergistic sweetening effect
when combined with some other low-calorie sweeteners, such as
acesulfame K, cyclamate and aspartame.
f. Saccharin
[0100] Saccharin is the compound o-benzoic sulfimide
(1,1-diox-1,2-benzisothiazol-3-one or 3-benzisothiazolinone
1,1-dioxide). Saccharin exceeds the sweetness of sugar by about 200
to 700 times. It provides no energy because it is not metabolized
by humans. The FDA has approved saccharin (in the ammonium
saccharin, calcium saccharin, and sodium saccharin forms) as a
sweetener in various comestibles. Saccharin often produces a bitter
metallic aftertaste in some comestibles, which can be reduced or
eliminated by combining saccharin with other high intensity
sweeteners, such as aspartame and cyclamates. Another approach to
limit saccharin's aftertaste is the use of "masking agents." For
example, a blend of cream of tartar with a small amount of dextrose
can be used as a masking agent with saccharin. Also, the calcium
salt of saccharin possesses a shorter, cleaner aftertaste with less
bitterness than sodium saccharin. The perceived sweetness and taste
profile of saccharin can be adjusted using blends with other
sweeteners. For example, binary mixtures of saccharin and
aspartame, cyclamate, sucralose and alitame have synergistic
effects, while binary mixtures of saccharin and acesulfame-K have
additive effects.
g. Cyclamate
[0101] Cyclamate is the calcium or sodium salt of cyclamic acid (or
cyclohexanesulfamic acid) and the predominate cyclamates are
calcium cyclohexylsulfamate and sodium cyclohexylsulfamate. Sodium
and calcium cyclamate are about 30 to 50 times sweeter than
sucrose, and sweetness depends on concentration since it is not a
linear relationship. Cyclanates are the least utilized of the
commercially used high intensity sweeteners. Cyclamate is often
used synergistically with other artificial sweeteners such as
saccharin (such as 10 parts cyclamate to 1 part saccharin) but it
is synergistic with a wide array of sweeteners and polyols. It is
less expensive than most sweeteners, including sucrose, and is
stable under heating.
h. Neohesperidine DHC--a dihydrochalcone
[0102] The dihydrochalcones are non-caloric sweeteners derived from
bioflavonoids of citrus fruits. The dihydrochalcones are
approximately 300 to 2,000 times sweeter than sucrose.
Neohesperidine dihydrochalcone, synthesized from Seville oranges,
is about 1,500 times sweeter than sucrose. The dihydrochalcones
have a delayed sweet taste and by themselves have a licorice
aftertaste. Neohesperidine DHC offers foods and beverages a
licorice flavor and can enhance the mouth-feel of beverages. In the
United States, neohesperidine dihydrochalcone is GRAS as a flavor
ingredient but not as a sweetener. EU countries have authorized the
use of this sweetener in a range of energy-controlled products.
i. Stevia
[0103] p Stevia generally refers to the diterpenoid glycosides
extracted from a South American shrub Stevia rebaudiana bertoni
(see Zhang et al., "Stevia rebaudiana leaves: A Low Calorie Source
of Sweeteners," Canadian Chemical News, May 1999). Stevia has about
250 to 300 times the sweetness of sucrose and is often used as a
flavor enhancer. Stevia derives its sweetness from the presence of
stevioside and rebaudiosides. Rebaudioside A is considered to have
a taste profile superior to that of stevioside. Stevia has a sweet
taste similar to cane sugar with a slightly bitter aftertaste.
Stevia is heat stable to 200.degree. C. and stable in acid
solutions and in the presence of salt. Stevia is approved for use
in 10 countries, including Japan, Paraguay and Brazil. Stevia is
sold as a "dietary supplement" in the U.S. but is not yet approved
as a non-nutritive sweetener.
j. Thaumatin
[0104] Thaumatin is a mixture of proteins isolated from the katemfe
fruit of west Africa (Thaumatococcus daniellii Benth). There may be
several related proteins in the plant; two main forms, thaumatin I
and thaumatin II, are known. Thaumatin is very sweet-tasting, with
a slow onset, lingering sweetness and a licorice after-taste.
Thaumatin is about 2,000 to 2,500 times sweeter than sucrose on a
weight basis. Thaumatin also acts as a flavor modifier, enhancing
sweet and savory flavors. In the United States, thaumatin is GRAS
as a flavor adjunct for a number of categories. Thaumatin acts
synergistically with saccharin, acesulfame K and stevioside.
Thaumatin is not heat stable and cannot be used in comestibles that
are heated during processing.
k. Glycyrrhizin
[0105] Glycyrrhizin is a triterpene glycoside with the systematic
name
(3-.beta.,20-.beta.)-20-carboxy-11-oxo-30-norolean-12-en-3-yl-2-O-.beta.--
D-glucopyranuronosyl-.alpha.-D-glucopyranosiduronic acid.
Glycyrrhizin is the active principle of licorice root, and has been
used for numerous medical purposes, particularly treatment of
peptic ulcer, and as an expectorant. Glycyrrhizin is about 50 to
100 times sweeter than sucrose, and also has a strong licorice
note. Glycyrrhizin is often used as a flavor modifier because of
its ability to mask bitterness. For example, the addition of
glycyrrhizin to an alcoholic extract of coffee eliminates the
coffee's bitter taste. Monoammonium glycyrrhizinate (MAG) is a
derivative of glycyrrhizin and the extraction/purification process
used for its production removes the residual licorice taste,
leaving a sweetener that is intensely sweet but otherwise
unflavored. Glycyrrhizin potentiates sweetness, masks chemical
off-notes, reduces harsh and bitter notes, and enhances other
flavors.
[0106] 3. Thickener
[0107] An optional element or ingredient of the disclosed low
calorie sugar substitute composition is a thickener. The thickener
is an accessory structurant, and can be used to contribute to the
viscosity of the composition as well as to provide additional
functionality, such as additional moisture retention. Examples of
polymers that can be used as a thickener are the various
polysaccharides or gums that can be characterized from their source
or origin. For example, the polysaccharide can come from a marine
plant, a terrestrial plant, or a microbial source. The polymer also
can be a synthetic polysaccharide derivative. The polymer can also
be derived from animal sources (e.g., from skin and/or bone of
animals) such as gelatin.
[0108] Examples of polymers from marine plants include, but are not
limited to, the polysaccharides agar, alginates, carrageenan,
fucoidin, furcellaran and laminarin. Examples of polymers from
terrestrial plants include, but are not limited to, guar gum, tara
gum, tamarind seed gum, gum arabic, alternan, gum tragacanth,
karaya gum, gum ghatti, psyllium, tamarind, locust bean gum,
inulin, konjac seed flour or konjac mannan and pectin. Examples of
polymers from microbial sources include, but are not limited to,
the polysaccharides dextran, gellan gum, rhamsan gum, welan gum and
xanthan gum. Examples of polymers that are synthetic polysaccharide
derivatives include, but are not limited to,
carboxymethylcellulose, methyl hydroxypropyl cellulose,
hydroxypropyl cellulose, hydroxyethyl cellulose, propylene glycol
alginate, hydroxypropyl guar and modified starches.
[0109] Exemplary thickening polymers for use in the composition
provided herein include, but are not limited to, xanthan gum, guar
gum, tara gum, gum arabic, alternan, konjac mannan, inulin, gum
tragacanth and cellulose derivatives. In one embodiment, the
thickener is a polymer that is cold water soluble. For example,
guar gum, xanthan gum, and the cellulose derivatives are cold water
soluble. Guar gum is a low cost cold water soluble polymer that is
highly efficient, requiring low concentrations in order to provide
additional viscosity. In one embodiment, the thickener is selected
from among xanthan gum, guar gum, tara gum, inulin, gum tragacanth,
carboxymethylcellulose, methyl hydroxypropyl cellulose,
hydroxypropyl cellulose, hydroxyethyl cellulose, propylene glycol
alginate, hydroxypropyl guar and modified starches. In another
embodiment, the thickener is selected from among guar gum, tara
gum, inulin and carboxymethyl cellulose. In another embodiment, the
thickener is guar gum. In another embodiment, the thickener is tara
gum.
[0110] 4. Insoluble Fiber
[0111] Dietary fiber is the edible parts of plants or analogous
carbohydrates, or any synthetic fibers, that are resistant to
digestion and absorption in the human small intestine, and can be
completely or partially fermented in the large intestine, or can
pass through the large intestine unchanged. Dietary fiber includes
polysaccharides, oligosaccharides, lignin, and associated plant
substances as well as synthetic fibers. Dietary fibers promote
beneficial physiological effects including laxation, and/or blood
cholesterol attenuation, and/or blood glucose attenuation.
[0112] It is desirable to increase the intake of dietary fiber.
Recommended intake of dietary fiber is 25 grams per day for females
and 38 grams per day for males. The median intakes of fiber for
each gender have been steadily declining to where they are about
half of the recommended intakes. Thus, providing increased dietary
fiber in comestibles is desirable. Increasing the fiber content of
foods, particularly snack foods and baked goods, has traditionally
not been very popular, or very easy.
[0113] Dietary fiber, especially insoluble fiber, may negatively
impact the organoleptic properties of a comestible. For example,
increased levels of soluble fiber may give the impression of a
slimy or gummy mouthfeel. An increased level of insoluble fiber
often imparts a gritty texture to a comestible. One solution to the
gritty texture that insoluble fibers often contribute to food
products has been to grind the fibers to produce finer powders.
Fibers from agricultural byproducts also can be treated with
alkaline or alkaline/peroxide (see, e.g., Gould, U.S. Pat. Nos.
4,649,113 and 4,806,475), Gould et al. (U.S. Pat. No. 4,774,098),
Ramaswamy (U.S. Pat. No. 5,023,103); and Antrim, (U.S. Pat. No.
4,038,481). Other methods are known for improving the organoleptic
properties of fiber. For example, the morphological cellular
structures of corn bran, wheat bran, oat hulls, pea hulls, soybean
hulls and rice can be substantially disintegrated to produce
insoluble fiber (see, e.g., U.S. Pat. No. 5,766,662).
[0114] The low calorie sugar substitute compositions provided
herein include dietary fiber and thus allow the production of
comestibles that are low in net carbohydrates and higher in dietary
fiber while retaining the organoleptic properties of the
comestibles. Addition of the low calorie sugar substitute
composition provided herein to a formulation or comestible does not
impart a gummy or gritty texture. Thus, addition of the low calorie
sugar substitute composition provided herein to a comestible allows
the addition of dietary fiber to the diet while maintaining the
positive sensory and organoleptic attributes of the comestible.
[0115] Examples of insoluble fiber for inclusion in compositions
provided herein include, but are not limited to, fiber extracted
from the bamboo plant, (for example, CreaFibe.RTM. QC, which is
about 98.5% insoluble fiber with less than 0.2 calories per gram),
finally ground soy fibers (such as soy hull fiber and soy cotyledon
fiber), corn bran fiber, corn silk fiber, corn plant fiber, sugar
beet fiber, pea hull fiber, wheat bran fiber, wheat plant fiber,
oat bran fiber, rice bran fiber, cellulose (alpha cellulose),
hemicellulose (beta & gamma cellulose), microcrystalline
cellulose, bacterial cellulose and chicory root fiber. In one
embodiment, the insoluble fiber is selected from among soy fiber,
corn bran fiber, corn fiber, wheat bran fiber, wheat plant fiber,
oat bran fiber, rice bran fiber, pea hull fiber and cellulose and
combinations thereof. In another embodiment, the insoluble fiber is
wheat plant fiber. In another embodiment, the 30 insoluble fiber is
soy fiber. In another embodiment, the fiber is corn plant fiber. In
another embodiment, the fiber is corn bran fiber. In another
embodiment, the insoluble fiber is cellulose. In another
embodiment, the insoluble fiber is bacterial cellulose. In another
embodiment, the insoluble fiber is wheat bran fiber. In another
embodiment, the fiber is oat bran fiber. In another embodiment, the
insoluble fiber is rice bran fiber. In another embodiment, the
fiber is pea hull fiber. In another embodiment, the insoluble fiber
is bamboo fiber.
[0116] Numerous sources for the insoluble dietary fibers are
readily available and known to one skilled the art. For example,
corn bran fiber is available from Quaker Oats of Chicago, Ill. and
FiberGel Technologies Inc., Mundelein, Ill., a subsidiary of Circle
Group Holdings Inc.; oat hull fiber is available from Canadian
Harvest of Cambridge, Minn.; pea hull fiber is available from
Woodstone Foods of Winnipeg, Canada; soy hull fiber and oat hull
fiber is available from The Fibrad Group of LaVale, Md.; soy
cotyledon fiber is available from Protein Technologies
International of St. Louis, Mo.; sugar beet fiber is available from
Delta Fiber Foods of Minneapolis, Minn.; chicory root fiber is
available from Cargill Health & Food Technologies, Minneapolis,
Minn. and Imperial Sensus in Sugar Land, Tex.; bamboo fiber is
available from CreaFill Fibers Corp., Chestertown, Md.; wheat bran
fiber is available from Cargill Foods, Minneapolis, Minn.; wheat
plant fiber is available from Josef Ehrler GmbH & Co. KG,
Rosenberg-Ludwigsmuhle, Germany; cellulose is available from the
James River Corp. of Saddle Brook, N.J. and International Fiber
Corporation, of North Tonawanda, N.Y.; bacterial cellulose is
available from CP Kelco, Chicago, Ill. and from Ajinomoto Co.,
Kawasaki, Japan; and microcrystalline cellulose is manufactured and
sold by FMC Corporation, Food Ingredients Division, Philadelphia,
Pa.
[0117] 5. Gelling Agent
[0118] The low calorie sugar substitute compositions disclosed
herein include a gelling agent. The gelling agent is a polymer or
polymer mixture that is capable of forming a gel. Specifically, the
polymer or polymer mixture can interact to form an interwoven,
continuous polymer network or to form a non-continuous network of
polymer particles that interact to form an aqueous gel.
[0119] The gelling agent can be a polymer of natural origin or can
be synthetic, and one or more gelling agents in combination can be
used. Generally, the gelling agent can a polysaccharide, a protein
or a synthetic polymer. The polymer, or one or more polymers in a
mixture of polymers, can be a chemically modified natural polymer,
such as, but not limited to, a polysaccharide, that has been
chemically treated to provide or alter substituent groups thereon.
The polymer mixture can contain a synthetic polymer together with a
natural polymer. In one embodiment, the polymer that is used
includes a polysaccharide of natural origin.
a. Polysaccharides
[0120] Gelling polysaccharide polymers are well-known in the art
(see, e.g., Clark, "Gels and gelling" in Physical Chemistry of
Foods, Schwartzberg and Hartel, editors; published by Marcel
Dekker, 1992). Polysaccharide gelling agents that can be
transformed from a liquid state to a semi-solid or solid state
include, but are not limited to, carrageenan, agar, gellan gum,
pectin, gelatin, xanthan gum/locust bean gum, konjac glucomannan,
furcelleran, chitosan, modified starch, curdlan and alginate. In
one embodiment, cold water soluble polymers are used because of
their ability to form gels at room temperature without the need for
heating and cooling. An example of a cold water soluble gelling
agent is sodium alginate.
[0121] One polysaccharide that can be used as a gelling agent in
the low calorie sugar substitute composition provided herein is,
for example, algin or alginate. Alginates are well-known in the art
(see, e.g., McNeely and Petite, Algin, in "Industrial
Polysaccharides" by Whistler and BeMiller (2.sup.nd Edition, 1973,
Academic Press, NY); "Alginate Products for Scientific Water
Control," Kelco Division of Merck & Co., Inc. (April 1987);
"Structured Foods with the Algin/Calcium Reaction," Technical
Bulletin F-83, Kelco Division of Merck & Co., Inc. (1994);
Kuntz, "Special Effects With Gums," Food Product Design, December
1999); Draget et al., "Alginates from Algae," in Biopolymers,
Polysaccharides II: Polysaccharides from Eukaryotes (E. J.
Vandamme, ed.; 2002 Wiley-VCH Verlag GmbH, pp. 215-240); and Tombs
et al., "Alginates and Brown Seaweed" in An Introduction to
Polysaccharide Biotechnology (1998, Taylor & Francis, Inc.
Bristol, Pa., pp. 123-133).
[0122] Alginate is a linear co-polymer composed of two monomeric
units--D-mannuronic acid and L-guluronic acid. These monomers occur
in the alginate molecule as regions made up exclusively of one unit
or the other, referred to as M-blocks or G-blocks, or as regions in
which the monomers approximate an alternating sequence. The calcium
reactivity of alginates is a consequence of the particular
molecular geometries of each of these regions. Because of the
particular shapes of the monomers and their modes of linkage in the
polymer, the geometries of the G-block regions, M-block regions,
and alternating regions are substantially different. Specifically,
the G-blocks are buckled while the M-blocks have a shape referred
to as an extended ribbon. If two G-block regions are aligned side
by side, a diamond shaped hole results. This hole has dimensions
that are ideal for the cooperative binding of divalent ions, such
as calcium ions.
[0123] When calcium ions are added to a sodium alginate solution,
an alignment of the G-blocks occurs, with the calcium ions bound
between the two chains like eggs in an egg box. The calcium
reactivity of algins is the result of calcium-induced dimeric
association of the G-block regions. Depending on the amount of
calcium present in the system, these inter-chain associations can
be either temporary or permanent. With low levels of calcium,
temporary associations are obtained, giving rise to highly viscous,
thixotropic solutions. At higher calcium levels, gelation results
from permanent associations of the chains. At even higher calcium
levels, precipitation results.
[0124] Commercial alginates are derived from a variety of seaweed
sources. Since different seaweeds yield alginates that differ in
monomeric composition and block structure, a given alginate has its
own characteristic calcium reactivity and gelation properties.
Although the ratio of mannuronic acid to guluronic acid (M:G ratio)
can be obtained relatively easily, the detailed molecular
compositions of alginates in terms of block lengths and block
distributions are much more difficult to determine. As a result,
alginates are usually referred to as "high M" or "high G",
depending on the proportions of mannuronic acid and guluronic acid
they contain. Most commercial products are of the high M type, the
best example being the alginate obtained from giant kelp,
Macrocystis pyrifera, harvested off the California coast. Laminaria
hyperborea provides a high G alginate. In general terms, high G
alginates produce strong, brittle gels that are heat stable, while
high M alginates provide weaker, more elastic gels that have less
heat stability but more freeze/thaw stability. Final gel strength,
however, can be adjusted by manipulation of the gel chemistry and
in some product situations, high G and high M alginates are
interchangeable. Many different factors influence the
characteristics of an algin aqueous gel, including, but not limited
to, the effects of concentration of alginate, its molecular weight,
its structure and weed source, the presence of any calcium
remaining in the alginate from the extraction process, pH,
temperature and the presence of other salts. These factors and
their influence are known to the skilled artisan (see, e.g., King
("Brown seaweed extracts (alginates)," pp. 115-188, in M. Glicksman
(ed). Food Hydrocolloids, Vol II (Boca Raton, Fla.: CRC
Press,1983); Clare, K., "Algin," pp. 105-143, in R. L. Whistler and
J. N. BeMiller (eds), Industrial Gums, San Diego, Calif.: Academic
Press. (1993).
[0125] Another polysaccharide that can be used as a gelling agent,
for example, is carrageenan, especially kappa carrageenan.
Carrageenans are known to those skilled in the art (see, e.g.,
Stanley, "Carrageenans" in Food Gels (Peter Harris, ed. (London:
Elsevier Applied Science, Elsevier Applied Food Science Series
(1990), ISBN 1-85166-441-6; and Towle, "Carrageenans" in Industrial
Gums by Whistler and BeMiller (2.sup.nd Edition, 1973, Academic
Press, NY). Kappa carrageenans are a class of polysaccharides which
occur in some red seaweed species. They are linear polysaccharides
made up from alternating .beta.-1,3- and .alpha.-1,4-linked
galactose residues. The 1,4-linked residues are the D-enantiomer
and sometimes occur as the 3,6-anhydride. Many of the galactose
resides are sulfated. A number of carrageenan structures have been
described and commercial materials are available which approximate
to the ideal structures. Variations between these structures occur,
depending on the source of the carrageenan and the treatment of it
after extraction.
[0126] Kappa carrageenan is sulfated on the 1,3-linked galactose
residues, but not on the 1,4-linked resides. Iota carrageenan is
sulfated on both residues. Lambda carrageenan has two sulfate
groups on the 1,4-linked residues and one sulfate group on 70% of
the 1,3-linked residues. Other types of carrageenan can be used in
mixtures with kappa carrageenan. Aqueous solutions of iota
carrageenan exist as reversible gels, and these are self healing.
Lambda carrageenan on its own in aqueous solution does not form
gels because its higher charge density inhibits association between
molecules and consequent structuring in liquids. Some lambda
carrageenan can be included in mixtures with kappa carrageenan. If
lambda carrageenan is included in a mixture of carrageenans, the
mixture can contain a majority (more than half of the
polysaccharide) of kappa or kappa and iota carrageenan with a
minority proportion of lambda carrageenan. Methods of using
carrageenans to form aqueous gels are known in the art (see, e.g.,
van de Velde, "Carrageenans," in Biopolymers, Polysaccharides II:
Polysaccharides from Eukaryotes (E. J. Vandamme, ed.; 2002
Wiley-VCH Verlag GmbH, pp. 245-274); and Tombs et al.,
"Carrageenans and Red Seaweed" in An Introduction to Polysaccharide
Biotechnology (1998, Taylor & Francis, Inc. Bristol, Pa., pp.
134-140).
[0127] Another polysaccharide that can be used as a gelling agent
is, for example, furcelleran. Furcellerans are known to the skilled
artisan (see, e.g., Bjerre-Petersen et al., "Furcelleran" in
Industrial Gums by Whistler and BeMiller (2nd Edition, 1973,
Academic Press, NY). Furcelleran is similar to kappa carrageenan
and differs from kappa carrageenan in that it is only partially
sulfated on the 1, 3-linked galactose residues. Its reactivity and
gel formation chemistry is similar to carrageenan.
[0128] A polymer of bacterial origin that can be used as a gelling
agent is, for example, gellan gum. Gellan gum is known to those
skilled in the art (see, e.g., Sanderson, "Gellan Gum" in Food Gels
(edited by Peter Harris, London: Elsevier Applied Science, Elsevier
applied food science series (1990), ISBN 1-85166-441-6). Gellan gum
is the extracellular polysaccharide produced by the organism
Sphingomonas elodea during aerobic fermentation. The primary
structure of gellan gum is composed of a linear tetrasaccharide
repeat unit containing glucose, glucuronic acid, glucose and
rhamrose residues. The biopolymer is produced with two acyl
substituents present on the 3-linked glucose, namely, L-glyceryl,
positioned at O(2) and an acetyl substituent at O(6). The degree of
acylation influences the resulting gel. Low acyl gellan gum
produces firm, brittle gels which are very heat stable. High acyl
gellan gum produces soft, elastic gels which are thermo-reversible.
Blends of the high acyl and low acyl gellan gums can be used to
formulate gels of intermediate hardness and varying degrees of heat
stability. The low or high acyl gellan gums or blends thereof can
be used as a gelling agent in the compositions provided herein.
[0129] Polysaccharide blends that form gels upon interaction are
know in the art (see, e.g., Wanous, "Texturizing and Stabilizing,
by Gum! Multifinctional hydrocolloids," Prepared Foods ( January,
2004). An example are the synergistic gels formed by the
interaction of glucomannans or galactomannans with xanthan gum or
with carrageenan. In general, a glucomannan or a galactomannans
with sequences of continuous mannose residues in its polymer chain,
such as locust bean gum, tara gum, guar gum or konjac mannan, when
mixed and heated with a second polysaccharide, for example, xanthan
gum or carrageenan, interact to form entangled polymer molecules
that form a continuous and branched network which extends
throughout the sample.
[0130] Many of the polymers noted above, when in aqueous solution,
form so-called reversible gels that melt when heated, but revert to
gels when cooled. A well known example of a polysaccharide that
forms a reversible gel is agar. An aqueous solution containing a
small percentage of agar is a mobile liquid when hot, but when left
to cool it forms a gel with sufficient rigidity to maintain its own
shape. Other polymers that can form reversible gels include, for
example, methyl cellulose, carrageenan, furcellaran, gellan gum and
pectin.
[0131] Many of the polymers noted above also can be formulated to
form so-called irreversible gels that do not melt when heated. The
thermal stability can be manipulated by controlling the amount and
type of counter ions in the formulation. For example, higher levels
of calcium ions tend to favor formation of thermally stable gels.
When subjected to heat, such as that experienced during cooking and
baking, the gel does not melt but remains in a gelled state.
Polymers that can form irreversible gels include, but are not
limited to, alginate, chitosan, konjac glucomannan and gellan
gum.
[0132] The formation of gels by natural and synthetic
polysaccharides arises from interaction between the polymer
molecules. Reversible gels generally display a melting temperature
or temperature range, referred to as the gel point. This is the
temperature at which, on slow heating, the gel is observed to melt
as this interaction largely disappears. Thus, above the gel point,
the hot solution of polymer is mobile. When it cools below its gel
point, the interaction of polymer molecules enables them to form a
continuous and branched network which extends throughout the
sample. In contrast with the formation of a continuous, branched
network, some other materials that thicken water do so through
merely local, transient entanglement of molecules.
b. Proteins
[0133] A number of gel-forming proteins are known to those skilled
in the art (see, e.g., Yada, Proteins in Food Processing (Woodhead
Publishing Limited, 2004); Hegg, "Conditions for the Formation of
Heat-Induced Gels of Some Globular Food Proteins," Journal of Food
Science. Vol. 47 (1982), pp. 1241-44). These gel-forming proteins
include, but are not limited to, gelatin, conalbumin, serum
albumin, .beta.-lactoglobulin, whey protein and soy protein. Many
of the proteins form irreversible gels upon heating, such as the
albumins. Soy protein can form gels that are thermally reversible.
Any of the gel-forming proteins, alone or in any combination, can
be used as a gelling agent in the low calorie sugar substitute
composition provided herein.
[0134] 6. Gel Activator
[0135] A gel activator can be used to cause gelation of the gelling
agent to form the aqueous gel composition provided herein. Gel
activators are known to the skilled artisan and are typically salts
that provide cations capable of converting a solution containing
the gelling agent into a gelled form. Depending on the gelling
agent selected, suitable cations are typically sodium, potassium
and calcium. A gel activator can include any of the following used
alone or in combination: potassium salts, including chlorides,
phosphates, citrates, lactates, acetates, carbonates, sulfates and
gluconates; sodium salts, including chlorides, phosphates,
citrates, lactates, acetates, carbonates, sulfates and gluconates;
and calcium salts, including chlorides, phosphates, citrates,
lactates, acetates, carbonates, sulfates and gluconates.
[0136] For example, when sodium alginate is used as a gelling
agent, calcium ions, for example, can be used to convert the
alginate into a gelled form, and suitable gel activators to provide
calcium include, but are not limited to, dicalcium phosphate
anhydrous, dicalcium phosphate dehydrate, calcium sulfate, calcium
lactate and calcium gluconate. When pectin is used as the gelling
agent, calcium ions, for example, can be used to convert the pectin
into a gelled form. When kappa carrageenan is the gelling agent,
gelation occurs with, for example, potassium ions to form strong,
brittle gels. The rigidity of the gel increases with increasing
potassium ion concentration. When iota carrageenan is used as the
gelling agent, gelation occurs with, for example, calcium ions to
form cohesive elastic gels. When gellan gum is used as the gelling
agent, a number of different cations, for example sodium, potassium
or calcium ions, can be used to cause gelation. The particular gel
activator to be used with a given gelling agent can be empirically
determined, such as by testing the gel strength of the resulting
gel (see, e.g., Wilkes, "Evaluating Gel Strength," Food Product
Design, March 1992).
C. Preparation of the Compositions
[0137] The compositions provided herein can be prepared according
to methods known to those skilled in the art. Such methods include
any known to those of skill in the art and those provided below and
exemplified herein. The methods include dispensing the components
of the aqueous gel into an appropriate mixing vessel and mixing the
components until a substantially homogeneous mixture is made, and
then dispensing the mixture into appropriate containers.
[0138] A feature of the disclosed aqueous gel composition is its
simplicity of make-up. No specialty equipment is required for
preparation of the composition. Mixing equipment that is typically
available to those skilled in the art can be used to prepare the
disclosed compositions. The components of the compositions provided
herein are usually mixed in a mixer capable of generating
sufficiently high shear to at least substantially avoid or minimize
the initial formation of lumps of the thickener and/or gelling
agent upon addition to the water of the formulation, or to mix the
ingredients to a uniform homogeneity. Suitable high shear mixing
devices that can be used include, but are not limited to, Waring
blenders, Norman mixers, a Breddo Likwifier, manufactured by Breddo
Food Products Corporation, Kansas City, Kans., and vessels equipped
with high speed impellers sufficient to produce a vortex to mix the
components.
[0139] Generally, the liquid components of the formulation are
added to the mixer, and agitation is started. While the liquid is
being agitated and is subject to shear, the dry ingredients,
separately or in combination, and in any order, are added to the
liquid under sufficient shear to bring about effective dispersion
and hydration known to those of skill in the art. Clumping, or the
formation of local concentrations of particulate, such as the
gelling agent or thickener, commonly referred in the industry as
the formation of "fish eyes," can occur during addition of dry
ingredients to the liquid. Clumping tends to occur upon the contact
of the powdered gelling agent or thickener with the water or
aqueous solution, and can be avoided or at least minimized by
agitation of the aqueous solution using high shear mixing during
addition of the gelling agent and/or thickener.
[0140] Conditions for dispersing and hydrating hydrocolloids are
well known in the art. One established technique for facilitating
dispersion and hydration is to pre-blend the dry ingredients of a
formulation, alone or in any combination, in a dispersing agent
such as oil, alcohol, polyol or propylene glycol. Such dispersing
agents can be used during make-up of the composition disclosed
herein. In one embodiment, the gelling agent and/or thickener is
mixed, separately or in combination, with a portion of the polyol
of the formulation, to make a slurry or dispersion of the thickener
and/or gelling agent. Another method to minimize clump formation is
using a mixing eductor to rapidly disperse the dry ingredients,
such as the thickener and/or gelling agent, alone or in any
combination, into the aqueous solution. For example, see Technical
Bulletin DB-19, "Making Solutions of Kelco Polymers," Kelco
Division of Merck & Co., Inc (April, 1992). The mixing is
continued until at least substantial homogeneity is achieved.
[0141] To provide microbiobial stability during storage,
anti-microbial agents, anti-mycotic agents or preservatives, alone
or in any combination, optionally can also be included in the
composition. The anti-microbial agents, anti-mycotics and
preservatives include all anti-microbial agents, anti-mycotics and
preservatives known to those skilled in the art. Exemplary suitable
anti-microbial agents include, but are not limited to, nisan,
natamycin, calcium sorbate, sodium sorbate, potassium sorbate,
benzoic acid, sodium benzoate, potassium benzoate, butyl
p-hydroxybenzoate, and mixtures thereof. Exemplary suitable
anti-mycotic agents include, but are not limited to, natamycin,
pimaricin, vanillin, citral, calcium propionate, sodium propionate,
and mixtures thereof. Exemplary suitable preservatives include, but
are not limited to, sodium benzoate, benzoic acid, sorbic acid,
calcium propionate, sodium propionate, potassium sorbate, calcium
sorbate, benzoic acid, sodium benzoate, potassium benzoate and
mixtures thereof.
[0142] The optional anti-microbial agents, anti-mycotic agents or
preservatives can be used in effective amounts which do not
adversely affect the taste or smell of the final composition.
Suitable amounts range from about or at 0.0025% to about or at
0.30% by weight, based upon the weight of the low calorie sugar
composition. The optional anti-microbial agents, anti-mycotic
agents or preservatives can be incorporated into the gel
composition by adding them, for example, to the water or aqueous
mix, either directly or as a premix with any of the other
composition ingredients so as to distribute it substantially
uniformly throughout the composition. In addition, oxidation
stabilizers such as BHA or BHT can be used. These can be
conventionally added, for example, to the water along with the
polyol and the high intensity sweetener. The amount of
anti-microbial agents, anti-mycotic agents or preservatives to be
added can be determined empirically.
[0143] The gel activator can be dissolved in water or made into a
slurry using one of the dispersing agents as discussed above. The
gel activator can be added in any sequence of the make-up
procedure. For example, the gel activator can be added as the last
ingredient in the mixing process.
[0144] Through appropriate selection of the gel activator and the
gelling agent, the composition is converted during preparation from
a flowable liquid to a viscoplastic fluid to form an aqueous gel. A
viscoplastic fluid is a fluid characterized as a non-Newtonian
fluid that is a "solid-like" composition that does not flow until a
certain amount of stress is applied to the composition. In the
context of the composition provided herein, "solid-like" means that
when a sample is removed from the composition with a spoon, the
depression created by removal of the sample remains, and does not
start to be filled up by material flowing from the walls of the
depression immediately after the spoon is removed. The compositions
provided herein have a gelled "solid-like" structure, and a certain
amount of stress must be applied to the compositions before flow
occurs. The fluid then exhibits a pseudoplastic flow behavior--it
exhibits a decreasing viscosity with increasing shear. This
characteristic makes the aqueous gel composition provided herein
easily pumpable during manufacture and commercial use, and easily
incorporated into food formulations. The amount of gel activator to
be added to the composition to achieve a viscoplastic aqueous gel
can be calculated or determined empirically. For example, in one
embodiment, the gelling agent is sodium alginate and the gel
initiator is a source of calcium ions. The reaction between calcium
ions and algin molecules is: 2NaAlg+Ca.sup.++.fwdarw.2CaAlg+2Na
where NaAlg is sodium alginate and CaAlg is calcium alginate. The
theoretical calcium conversion equation is: % .times. .times.
Calcium .times. .times. conversion = ( % .times. .times. Ca ) 10.7
% .times. .times. total .times. .times. soluble .times. .times.
algin .times. ( 100 .times. % ) ##EQU1## The correction factor
"10.7" is derived from the theoretical weight of 1 subunit of algin
divided by the weight of one-half mole of calcium, or 214/20=10.7.
The total soluble algin is equal to the total algin in the system
adjusted for moisture in the algin powder, which is generally from
5% to 10%. Free calcium in the system, such as from hard water or
from calcium in dairy products, must be taken into consideration
when theoretically calculating the calcium conversion of algin.
[0145] As calcium ions are added to the system, the reaction
proceeds to the right until the alginate is precipitated as calcium
alginate. In most applications, such as in the compositions
provided herein, control of the calcium reaction can be
accomplished is several ways:
[0146] 1. Calcium salts can be used that are insoluble at selected
temperatures;
[0147] 2. Variation in pH can be used during manufacture to control
calcium salt ionization;
[0148] 3. Readily soluble sequestrants, both permanent and
fugitive, can be used to adjust setting time and vary final gel
strength and texture;
[0149] 4. Variations in the solubility of various acids due to
particle size and chemistry can be utilized to control reaction
rate or setting time of the gel; and
[0150] 5. High levels of solids, such as polyols, can be used to
inhibit the reaction and modify the gel texture and gel
strength.
[0151] For the low calorie sugar substitute composition provided
herein, when, for example, alginate is used as the gelling agent,
the gel activator is generally a source of calcium ions that are
released under controlled conditions from within the system. When a
cold water soluble gelling agent, such as alginate, is selected,
external heating or cooling is generally not needed in preparing
the compositions provided herein. Conveniently, the gels are
prepared under ambient conditions with the ingredients being heated
only by the heat generated during high shear mixing. Generally,
mixing temperatures range from about or at 65.degree. F. up to
about or at 85.degree. F. Although the detailed reaction kinetics
are extremely complex, involving both high molecular weight
polymers and small organic and inorganic molecules, a qualitative
understanding of the reaction, sufficient for practical purposes,
has been acquired by those skilled in the art.
[0152] The rate at which the calcium ion is made available to the
alginate molecules depends primarily on pH and the amount, particle
size and intrinsic solubility characteristics of the calcium salt.
Small particle size and low pH favor rapid release of calcium.
Calcium salts that are used to gel alginate in food systems
include, but are not limited to, calcium chloride, calcium
gluconates, calcium acetate monohydrate, monocalcium phosphate
monohydrate, calcium lactate, calcium sulfate dehydrate, calcium
sulfate anhydrous, calcium citrate, calcium tartrate, dicalcium
phosphate dehydrate, dicalcium phosphate anhydrous, tricalcium
phosphate and precipitated calcium carbonate.
[0153] In order to delay calcium release during the mixing of the
ingredients, a calcium sequestrant optionally is used to control
the reaction by competing with the alginate for calcium ions.
Typical food-approved sequestrants, include, but are not limited
to, sodium hexametaphosphate, tetrasodium pyrophosphate, sodium
acid pyrophosphate, trisodium phosphate anhydrous, sodium
tripolyphosphate, disodium phosphate and sodium citrate. Although
disodium phosphate (disodium hydrogen orthophosphate) has little
affinity for calcium at pH less than 5, it is sometimes usefully
employed in the preparation of alginate gels to remove (as
insoluble dicalcium phosphate) calcium ions from tap water. Removal
of these ions permits more efficient hydration and subsequent
gelation of the alginate.
[0154] For a given level of alginate and calcium salt, an increase
in the level of sequestrant causes a decrease in the setting rate
of the gel. This results in a progressively weaker final gel, since
the ultimate distribution of the calcium ions between the alginate
and the sequestrant increasingly favors the latter. In other words,
the so-called conversion of the sodium alginate into the gelled
calcium form is progressively reduced. Control of the gelling
reaction with sequestrants is only necessary during mixing to
prevent premature gelation. With highly efficient and rapid-mixing
equipment, only a relatively small amount of sequestrant is
required because only a small proportion of the calcium salt has
the opportunity to dissolve during the mixing process. In these
situations, extremely fast setting, strong gels can be
obtained.
[0155] The rate of gelation of alginate can also be controlled by
the optional use of known edible pH adjusters, such as buffering
systems, organic acids, acidic salts and alkaline salts. The pH
adjusters inhibit or promote reaction between the calcium ion
source and the alginate by controlling the solubility of the
calcium ion source. Generally, lowering the pH increases the
solubility of the calcium ion source which promotes its reaction
with the gelling agent. Increasing the pH generally decreases the
solubility of the calcium ion source or sequesters the calcium ion
which inhibits reaction with the gelling agent.
[0156] Exemplary of suitable alkaline salts are sodium citrate,
sodium acetate, and sodium ascorbate. A suitable acidic salt is
sodium acid pyrophosphate. Suitable organic acids include citric
acid, acetic acid, malic acid, fumaric acid, ascorbic acid, and the
like. Exemplary of suitable buffering systems are sodium citrate
and citric acid, sodium acetate and acetic acid, and sodium
ascorbate and ascorbic acid. The amount of organic acid, acidic
salt, or buffering system optionally added is generally sufficient
to provide a pH of between about or at 3.5 to about or at 7.5, and
usually between about or at 4.5 to about or at 6.5, to increase the
solubility of the calcium ion source subsequently added. Higher pH
values, obtained with an appropriate amount of an alkaline salt,
are generally used to impede the reaction between the calcium ion
source and the gelling agent.
[0157] When a pH adjuster is included in the formulation, the pH
adjuster is generally dissolved in an amount of water sufficient to
form a solution prior to adding to the water of the composition.
The pH adjuster is usually added prior to the addition of the
gelling agent and gel activator. When an alkaline salt is used to
inhibit the reaction between the calcium ion and the alginate,
reaction between the calcium ion and alginate then can be
subsequently promoted by the addition of an edible organic acid, a
buffer system or an acidic salt. The subsequently added acidic
agent is usually added in an amount of water sufficient to
solubilize it. The amount of acidic agent again should generally be
sufficient to provide a pH of between about or at 3.5 to about or
at 7.5, usually between about or at 4.5 to about or at 6.5. Upon
its addition, mixing is continued to obtain a substantially
homogeneous mixture.
[0158] In one embodiment, some of the ingredients can be preblended
prior to adding to the water of the formulation. For example, the
thickener and/or the gelling agent can be preblended with a
suitable amount of the polyol to make a slurry such that the
thickener and/or gelling agent is more easily dispersed when added
to the water. Suitable low shear mixers can be used for preblending
of ingredients. Such low shear mixers include, but are not limited
to, Hobart mixers, Ribbon mixers, Sigma blade mixers and Littleford
mixers.
[0159] After the mixing of all of the components of the composition
is completed and a substantially homogenous mixture is achieved,
the resulting mixture is dispensed into containers, such as
containers that then can be sealed, and the mixture is allowed to
set into a viscoplastic aqueous gel. The composition usually sets
up into a viscoplastic aqueous gel, having a "solid-like"
consistency, in about or at 2 hours to about or at 24 hours. For
example, the composition is allowed to set for 2, 3, 4, 5, 6, 7, 8,
9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23 or 24
hours to form a viscoplastic aqueous gel. After the composition has
set, the containers can be sealed and stacked and stored or can be
shipped to their final destination for incorporation into a
comestible.
[0160] For example, in one embodiment, the polyol is sorbitol, the
gelling agent is sodium alginate and the gel activator is a source
of calcium ions. The principles involved in making alginate gels
through interaction between alginate and calcium ions are well
known to those of ordinary skill in the art and are wholly
described in the literature as discussed above. For example,
preparation of alginate gels containing corn syrups is disclosed by
Vanderveer et al. in U.S. Pat. No. 4,624,856. Procedures similar to
those described by Vanderveer et al. can be used to prepare the
compositions disclosed herein. Unlike the gels described by
Vanderveer et al. in U.S. Pat. No. 6,624,856, the compositions
provided herein are formulated to avoid over-conversion of the
sodium alginate to calcium alginate, so that the end product is not
a rigid gel that must be comminuted into pieces prior to being used
as an ingredient in a baked product but, rather, is a gelled
viscoplastic fluid that is sufficiently soft to allow it to be
incorporated into a food formulation in a similar manner to
shortening, an ingredient that the food industry, particularly the
bakery trade, is accustomed to using. For example, the calcium
conversion of the algin in the compositions provided herein can be
in a range of from about or at 10% to about or at 95%, or any
integer in between. In one embodiment, the calcium conversion of
the algin is from about or at 20% to about or at 80%. In another
embodiment, the calcium conversion of the algin is 10%, 15%, 20%,
25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%,
90% or 95%.
[0161] The viscoplastic gelled structure of the low calorie sugar
substitute composition provided herein makes it easy to be
incorporated in food formulations. The viscoplastic gelled
structure also offers other advantages. For example, the gelled
structure provides an effective means for uniformly dispersing a
high intensity sweetener throughout the formulation during
manufacture so as to avoid "hot spots" of high intensity sweetener
in the final comestible. In addition, the composition provided
herein increases moisture retention within the comestible in which
the low calorie sugar substitute composition provided herein is
incorporated, providing humectancy and moisture retention above
that obtained by inclusion of polyols alone or in a composition
used in an ungelled state. The gelled structure also limits
absorption of any water included separately as another formulation
ingredient. In the absence of a gelled structure, the components of
the composition, notably the thickener and polyol, tend to absorb
and bind too much water from the formulation, resulting in a less
appealing food product. The compositions provided herein thus allow
sugar and other caloric sweeteners such as corn sweeteners, to be
replaced in whole or in part by a material that not only provides
body, texture, sweetness, humectancy, and freeze/thaw stability but
also, through balanced distribution of water both within and
without the composition, uniform moistness and, in the case of
baked products, added tenderness throughout the product in which it
is incorporated.
D. Articles of Manufacture
[0162] The low calorie sugar substitute compositions provided
herein can be packaged as articles of manufacture. For example, in
one embodiment, the aqueous gel composition provided herein is
packaged into a container with a label that indicates that the
composition is used for replacing at least a portion of the caloric
sweetener, such as sugar or corn sweeteners, in a comestible. The
container can be of any size. For example, for home consumer use,
the article of manufacture can include the aqueous gel compositions
provided herein packaged in a sealed container, packet, tub, pail
or bucket or a re-sealable container, packet, tub, pail or bucket.
For commercial use, the article of manufacture can include the low
calorie sugar substitute compositions provided herein packaged in a
sealed packet, tub, pail, bucket, barrel or drum, or a re-sealable
packet, tub, pail, bucket, barrel or drum. For large-scale
manufacturing facilities, the aqueous gel composition can be
packaged in tote bins known to those skilled in the art, such as
those that can hold hundreds of gallons of liquid. The aqueous gel
composition provided herein can also be loaded into a tanker truck
or rail car and delivered to a manufacturing site.
[0163] Another article of manufacture is a packaged
ready-to-prepare comestible formulation that includes the aqueous
gel composition provided herein. Such formulations can include, but
are not limited to, packaged slice-and-bake refrigerated cookie
dough, packaged place-and-bake frozen cookie dough, microwave-ready
brownie and cake batters, ice cream mix, milk shake mix and frozen
yogurt mix.
[0164] Another article of manufacture is a packaged ready-to-eat
comestible that includes the aqueous gel composition provided
herein. Examples of such articles of manufacture are packaging
materials that include, but are not limited to, bakery goods, such
as cakes, crackers, cookies, brownies, muffins, rolls, bagels,
strudels, pastries, croissants, biscuits, bread, and bread products
(e.g. pizza), buns, and fillings and jellies; frozen desserts, such
as ice cream, frozen yogurt, frozen custard, ice milk, sherbet,
frozen novelties, frozen dairy confections and non-dairy frozen
confections such as water ices and frozen fruit bars; processed
flavored dairy drinks; egg nogs; breakfast bars; custards;
puddings; salad dressings; sauces; icings, confections and
confection toppings; syrups and flavors; pie fillings; sports
drinks; nutrition bars; nutrition gels; probiotic yogurt and
cultured dairy foods.
E. Kits
[0165] Any of the compositions provided herein can be supplied in a
kit along with instructions for conducting any of the methods
disclosed herein, such as for preparing a comestible. Such kits
include, but are not limited to, a package that includes the
aqueous gel composition provided herein, ingredients to make or
formulate a comestible, and appropriate instructions for making or
formulating the comestible. In one embodiment, the kit includes a
container that includes the aqueous gel composition provided
herein, a separate container or containers that include other
ingredients of a comestible, and instructions for combining the
aqueous gel composition with the other ingredients. The
instructions can also include assembly directions, for example, the
mixing procedures and processing temperature suggested for proper
preparation of the components into a comestible.
[0166] The instructions can be in any tangible form, such as
printed paper, a computer disk that instructs a person how to
conduct the method, a video cassette or digital video device
containing instructions on how to conduct the method, or computer
memory that receives data from a remote location and illustrates or
otherwise provides the instructions to a person (such as over the
Internet).
[0167] In one embodiment, the kit includes the aqueous gel
composition provided herein, ingredients for formulating or making
a baked good, and instructions for combining the ingredients in the
kit optionally with other ingredients to formulate or make the
baked good. As an example, a kit for making a low calorie cake can
include a container that includes the aqueous gel composition
provided herein, a container that includes flour, flavorings,
emulsifiers and leavening agents, and instructions for making a low
calorie cake that include adding additional ingredients, such as
eggs, water and fat, to the components of the kit, mixing the
components together to form a mix and baking the mix. Another
example of a kit provided herein is a kit for the preparation of a
low sugar ice cream, where the kit includes a container that
includes the aqueous gel composition provided herein, a container
that includes a flavor, and instructions for blending the
components of the kit with other ingredients of an ice cream mix,
such as, but not limited to, milk, cream and milk solids, to make a
low sugar ice cream. The instructions can also include recommended
mixing and freezing conditions to produce the low sugar ice
cream.
[0168] In another embodiment, the kit includes a container
including an aqueous gel composition provided herein, a container
including soluble fiber, and instructions for combining the
components of the kit with other ingredients to formulate a
comestible. In another embodiment, the kit includes a container
including an aqueous gel composition provided herein, a container
including insoluble fiber, and instructions for combining the
components of the kit with other ingredients to formulate a
comestible.
[0169] Another embodiment is a kit that includes the aqueous gel
composition provided herein, appropriate instructions, and at least
a portion of the ingredients to make a comestible selected from
among bakery goods, such as cakes, crackers, cookies, brownies,
muffins, rolls, bagels, strudels, pastries, croissants, biscuits,
bread, and bread products (e.g. pizza), buns, and fillings and
jellies; frozen desserts, such as ice cream, frozen yogurt, frozen
custard, ice milk, sherbet, frozen novelties, frozen dairy
confections and non-dairy frozen confections such as water ices and
frozen fruit bars; processed flavored dairy drinks; egg nogs;
breakfast bars; custards; puddings; salad dressings; sauces;
icings, confections and confection toppings; syrups and flavors;
pie fillings; sports drinks; nutrition bars; nutrition gels;
probiotic yogurt and cultured dairy foods.
[0170] Another embodiment is a kit that includes the aqueous gel
composition provided herein and instructions for using the
composition to improve the organoleptic properties of a comestible.
Another embodiment is a kit that includes the aqueous gel
composition provided herein and instructions for using the
composition to retard moisture migration in a baked good product.
Another embodiment is a kit that includes the aqueous gel
composition provided herein and instructions for using the
composition to extend the shelf life of a baked good product.
F. Methods of use of the Compositions
[0171] The compositions can be used to prepare or formulate food
products in which a significant reduction in calories can be
achieved. Sugars provide about 4 Kcal/g and sobitol provides 2.6
Kcal/g. Thus, by way of example, using 50 g of a composition
provided herein that contains 35% sorbitol, to replace 100 g of dry
sugar, the calorie contribution is reduced from 400 Kcal/g to 45.5
Kcal/g, or by around 90%. In addition, these composition levels not
only provide a significant reduction in calorie intake, but also
limit the amount of polyol consumed, thereby substantially reducing
or eliminating any potential laxative effect caused by polyol.
[0172] 1. Use Level
[0173] The use level of the low calorie sugar substitute provided
herein in comestibles can be determined empirically, such as by
varying the amount used and testing the resulting comestible. The
use level of the aqueous gel low calorie sugar substitute
composition provided herein is generally from about or at 40% to
about or at 60% of the caloric sweetener replaced. The use level of
the aqueous gel low calorie sugar substitute composition provided
herein can be 40%, 42%, 44%, 46%, 48%, 50%, 52%, 54%, 56%, 58% or
60% of the caloric sweetener replaced. In one embodiment, the use
level is about or at 50% of the sugar or corn sweetener replaced.
By way of explanation, for illustrative purposes, in a recipe
calling for 10 pounds of sugar, the low calorie sweetener provided
herein can be used to replace all of the sucrose, and can be used,
for example, at from about or at 4 pounds to about or at 6 pounds.
The replacement can be weight by weight or volume by volume. For
example, 10 pounds of sugar can be replaced with 4, 4.5, 5, 5.5 or
6 pounds of the low calorie sugar substitute provided herein.
[0174] As another example, 10 cups of sugar can be replaced with 4,
4.5, 5, 5.5 or 6 cups of the low calorie sugar substitute provided
herein. For example, replacing all of the sugar used in a
traditional cookie recipe with an amount of the low calorie sugar
substitute composition provided herein equal to 50% of the sugar
results in a cookie that bakes under similar conditions to the
traditional cookie, and produces a cookie having a crisp crust
while being moist on the inside, and the cookie demonstrates a
shelf life similar to the traditional cookie in that it does not
dry out over a short period of time. The low calorie sugar
substitute can also be used to replace only a portion of the sugar
or corn sweetener in the formulation of a comestible.
[0175] 2. Bulking Agents
[0176] In some embodiments, soluble or insoluble fiber optionally
can be used in addition to the aqueous gel low calorie sugar
substitute composition provided herein to replace a portion or all
of the remaining bulk of the caloric sweetener replaced. For
example, in a recipe calling for 10 pounds of sugar, the low
calorie sweetener provided herein can be used to replace all of the
sucrose, and can be used, for example, at 5 pounds in the
formulation, and the remaining 5 pounds of bulk normally
contributed by the sugar optionally can be replaced with a soluble
or insoluble fiber as a bulking agent, or with nothing. The low
calorie sugar substitute composition provided herein can also be
used to replace only a portion of the sucrose. The amount of low
calorie sugar substitute composition provided herein required to
replace a portion or all of the sucrose or other caloric sweetener
in a comestible can be determined empirically. The amount of
soluble or insoluble fiber to be added to a formulation can be
determined empirically.
a. Moderate to High Solids Systems
[0177] It has been found that in some systems having moderate to
high solids, such as baked products, especially in cakes and
cookies, an insoluble fiber can be used as a bulking agent. It has
been found that including insoluble fiber as a bulking agent in
combination with the aqueous gel composition provided herein
provides the organoleptic properties attributed to the solids
contributed by the sugar or corn sweeteners in the traditional
recipes, while not drawing moisture from the ingredients in the
food product. It has been found that in baked goods, high levels of
soluble fiber is deleterious because the soluble fiber can draw so
much moisture from the other ingredients that it prevents proper
baking of the product, resulting in a comestible that fails
organoleptic and sensory testing, and usually is rejected by the
consumer. It has been found that insoluble fiber can be used to
replace a portion of the bulk provided by sugar or corn sweeteners
when using the low calorie sugar substitute composition herein and
that the combination provides the texture and organoleptic
properties commensurate to comestibles made with sugar or corn
sweeteners. The insoluble fiber does not act like a sponge and pull
moisture from the product. For example, replacing the traditional
sugar and/or corn sweeteners in a cake formulation with the aqueous
gel low calorie sweetener composition provided herein and
additional insoluble fiber results in a cake that bakes under
similar conditions to the traditional cake sweetened with caloric
sweeteners, and produces a cake having an even grain and cell
structure, a moist and tender crumb, and a smooth uniform soft
crust. The cake also displays similar shelf stability as the
traditional cake, in that it does not stale or dry out over a short
period of time.
[0178] The amount of insoluble fiber to be included in a
formulation can be determined empirically. Generally, it has been
found that including from about or at 10% to about or at 50% of the
amount of sugar replaced provides sufficient additional bulk. For
example, in a formulation where 10 pounds of sugar is replaced with
the aqueous gel composition provided herein, about 1 pound to about
5 pounds of insoluble fiber can be added to the formulation. In one
embodiment, an amount of insoluble fiber that is 10%, 12%, 14%,
16%, 18%, 20%, 22%, 24%, 26%, 28%, 30%, 32%, 34%, 36%, 38%, 40%,
42%, 44%, 46%, 48% or 50% of the amount of sugar replaced in the
formulation is added. In another embodiment, the insoluble fiber is
from about or at 1 part to about or at 30 parts by weight of the
comestible. In another embodiment, the insoluble fiber is 1, 2, 3,
4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21,
22, 23, 24, 25, 26, 27, 28, 29 or 30 parts by weight of the
comestible.
[0179] In another embodiment, at least a portion of the caloric
sweetener is replaced with an amount of the low calorie sugar
substitute provided herein that is from about or at 40% to about or
at 60% of the amount of the caloric sweetener replaced, and an
amount of insoluble fiber that is from about or at 10% to about or
at 50% of the amount of sugar replaced. In another embodiment, at
least a portion of the caloric sweetener is replaced with an amount
of the low calorie sugar substitute provided herein that is about
or at 50% of the amount of caloric sweetener replaced, and an
amount of insoluble fiber that is about or at 25% of the amount of
caloric sweetener replaced.
b. Low Solids Systems
[0180] In low solids systems, such as frozen fruit bars, and
especially low solid systems that do not include fat, such as many
frozen ices, it has been found that addition of a soluble fiber as
a bulking agent in addition to the low calorie sugar substitute
composition provided herein to replace the total solids contributed
by the traditional sugar or corn sweeteners results in a product
with organoleptic properties similar to the traditional product.
For example, in one embodiment, at least a portion of the caloric
sweetener in a low solids low-fat or non-fat formulation is
replaced with a combination that includes an amount of the low
calorie sugar substitute composition provided herein from about or
at 40% to about or at 60% of that of the caloric sweetener replaced
and an amount of soluble fiber from about or at 60% to about or at
40% of that of the caloric sweetener replaced. For example, in a
frozen water ice formulation that includes 6 pounds of sucrose, the
sucrose can be totally replaced with a combination of about or at
2.4 pounds of the low calorie sugar substitute composition provided
herein and about or at 3.6 pounds of soluble fiber, or the sugar
can be replaced with about or at 3.6 pounds of the low calorie
sugar substitute composition provided herein and about or at 2.4
pounds of soluble fiber, or any combination thereof in between. The
soluble fiber helps to control the growth and size of ice crystal
formation during freezing, and contributes to the organoleptic
properties of the frozen low solids systems, especially mouthfeel.
In systems that include fat, the amount of soluble fiber can be
reduced, because the fat in the system helps to control ice crystal
formation and texture development. In these systems, the low
calorie sugar substitute composition also can be used to replace
only a portion of the caloric sweetener.
[0181] In one embodiment, an amount of soluble fiber that is 10%,
12%, 14%, 16%, 18%, 20%, 22%, 24%, 26%, 28%, 30%,32%,34%, 36%, 38%,
40%, 42%, 44%, 46%, 48%, 50%, 52%, 54%, 56%, 58% or 60% of the
amount of sugar replaced in the formulation is added. In another
embodiment, the soluble fiber is from about or at 1 part to about
or at 30 parts by weight of the comestible. In another embodiment,
the insoluble fiber is 1, 2, 3, 4, 5, 6, 7, 8, 9,10, 11, 12, 13,
14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29 or
30 parts by weight of the comestible.
[0182] 3. Baked Goods
[0183] In the bakery area, continual efforts are directed towards
producing appetizing products which must be pleasing to both the
eye and to the palate. Bakers have historically been plagued by the
desiccation of baked goods and by the deterioration of the
organoleptic properties, including appearance, flavor, and texture
resulting therefrom.
[0184] This deterioration in texture, appearance and taste of baked
goods is believed to be due in part to moisture migrating from the
product's high moisture content area to an area with reduced
moisture, either into the atmosphere or another portion of the
baked good such as into the icing, if present, on the baked good.
This moisture migration results in a dried baked good and/or a
wetter glaze or icing on the baked good, if present. In any event,
as a result thereof, the appearance, taste and texture is
unsuitable to the consumer and thus, the moisture migration
ultimately results in a shorter shelf-life of the baked good.
[0185] Baked goods that can be produced with the low calorie sugar
substitute composition provided herein can be classified into three
groups. They are products from sweet dough systems, batter systems
and topping and creme systems. The dough systems are generally
characterized as being a flour-based system whereas the batters,
toppings and cremes are more water-based.
[0186] Exemplary bakery products which can be manufactured from
sweet dough systems include danishes, croissants, crackers, puff
pastry, pie crust, biscuits, cookies, and the like. The ingredients
of sweet dough systems using the composition disclosed herein
include the composition disclosed herein, flour and fat.
[0187] Exemplary baked goods products which can be made from batter
systems include cakes (such as sponge, foam, devil's food, pound,
cheesecake, layer cake and the like), donuts or other yeast raised
cakes, brownies and muffins. These products prepared can contain
fat, flour, water and the low calorie sugar substitute composition
disclosed herein.
[0188] The fats or oils used in the comestibles that include the
low calorie sugar substitute provided herein can be any edible fat
or oil or mixture thereof. They can be plastic or fluid. Examples
include vegetable oils, tallow, lard, marine oils and mixtures
thereof, which are fractionated, partially hydrogenated and/or
inter-esterified. Edible reduced calorie, low calorie or
non-digestible fats, fat substitutes or synthetic fats, such as
polyesters of sucrose, polydextrose and the like can also be used.
Shortenings, fats or mixtures of hard and soft fats can also be
used. Moreover, the shortenings can be principally derived from
edible triglycerides. Exemplary of the edible triglycerides which
can be used include naturally occurring triglycerides derived from
vegetable sources, such as cotton seed oil, soybean oil, peanut
oil, linseed oil, sesame oil, palm oil, palm kernel oil, rapeseed
oil, safflower oil, coconut oil, babassu oil, corn oil and
sunflower seed oil mixtures thereof. Marine and animal oil, such as
fish oils (e.g., sardine oil, menhaden oil, cod liver oil, omega-3
fatty acids), lard and tallow or hydrogenated lard can also be
used. Synthetic triglycerides, as well as natural triglycerides of
fatty acid can also be used. The fatty acids can have a chain
length of from 8 to 24 carbon atoms. Shortenings or fats which are
solid or semi-solid at room temperatures, for example, from about
75.degree. F. to about 95.degree. F., also can be used.
[0189] In the batter products, the fat is generally present in
amounts ranging from about or at 15% to about or at 30%. The flour
is usually present in amounts ranging from about or at 15% to about
or at 45%. The low calorie sweetener composition provided herein is
generally used at from about or at 40% to about or at 60% of the
amount of the caloric sweeter traditionally used, and is usually
present from about or at 2 to about or at 60 parts by weight of the
baked good. Other additives that are generally present include
yeast or chemical leavening agents and salt. Glazes, fillings,
icings and jellies which typically contain sweetener (e.g., sugar)
and fat as conventional ingredients are examples of products that
can be made from topping and creme systems. These toppings and
cremes are those that are baked with the dough or batter, not ones
that can be applied to the finished bakery product after
baking.
[0190] The toppings and creme using the compositions provided
herein include the disclosed composition, fat and water. In these
systems, the low calorie sugar substitute composition is generally
present in amounts ranging from about or at 5% to about or at 50%.
The fat is usually present in amounts ranging from about or at 15%
to about or at 30%.
[0191] The exact ingredients in the above exemplary systems and
amounts thereof can vary depending on the recipe employed. It is
noted that the amounts of the conventional ingredients, including
but not limited to, fat and flour, in such baked goods typically is
not critical.
[0192] Chocolate can be used and it is intended that chocolate is
encompassed by the term cocoa. When chocolate is used, it should be
in a finely divided form. It may be necessary to reduce the amount
of shortening in the mix when chocolate is used because of the
additional fat present as cocoa butter. It also may be necessary to
add larger amounts of chocolate as compared to cocoa in order to
provide an equivalent amount of flavoring and coloring.
[0193] The baked goods containing the low calorie sugar substitute
compositions provided herein are prepared in accordance with
standard techniques, with the low calorie sugar substitute
compositions provided herein being added to the ingredients of the
baked good product prior to baking. For dough-containing or
batter-containing products, the low calorie sugar substitute
composition provided herein is added to a flour-containing base
batter mix. The expression flour-containing base batter mix as used
herein refers to the typical batter or dough compositions for
chemically leavened batter system, yeast leavened bread type dough
systems, and sweet dough systems. As is well known in the art of
preparing a culinary product and comestibles, the precise
formulation of the flour-containing base batter mix well vary
depending upon the precise bakery product one seeks to make and can
be determined empirically.
[0194] In the method disclosed herein, the low calorie sugar
substitute compositions provided herein can be added to a dry mix
or it can be added to a dry mix to which water has been added. The
low calorie sugar substitute compositions provided herein can also
be added to a liquid ingredient of a formulation and dispersed
before adding the dry ingredients of the formulation.
[0195] After adding the low calorie sugar substitute compositions
provided herein to the ingredients of the baked good system, the
next step of the methods is mixing the ingredients together. Mixing
is typically carried out under conditions which produce a uniform
distribution of solids within a stable aqueous dispersion and which
is capable of providing a uniform distribution of the low calorie
sugar substitute compositions provided herein in the bakery
ingredients. Mixing is performed by methods which are
conventionally used in the art. Mixing can be accomplished in a
one, two or more step operation. For example, some of the
ingredients can be mixed, the additional components added and then
the components are mixed again. The mixing can be performed by hand
or with a mixing apparatus such as a hand-held mixer or a
free-standing mixer. Alternatively, the dry ingredients are
combined in a batch-type mixer and the resulting mix is passed
through a mixing unit which will produce a uniform aqueous
dispersion, such as a homogenizer or a continuous mixer. The mixing
speed and time may vary depending on the type of bakery product
being produced, and they can be easily ascertained by the skilled
artisan.
[0196] The dough or batters are generally prepared at a temperature
of less than about or at 115.degree. F. and at or above 50.degree.
F. Exemplary dough or batter temperatures can range from about or
at 60.degree. F. to about or at 77.degree. F. Before proceeding to
the next step of the method, the dough or batter optionally can be
permitted to rest without mixing for about or at 20 minutes to
about or at 120 minutes to hydrate and achieve optimum
consistency.
[0197] For certain baked goods, such as cookies, the dough or
batter is next shaped or formed into pieces using conventional
shaping equipment, e.g., cookie dough forming equipment. For
instance, the doughs can be sheeted between counter rotating
rollers and cut using rotary or reciprocating cutters. They can be
formed into pieces by wire cutting, rotary-molding, enrobing,
encrusting or by hand. They can be formed into shape by
conventional means, such as a calendar press, an extruder or
continuous mixer.
[0198] If filler is to be included in the product, the filled
products can be produced by co-extruding the dough, batter or
dough-like mixture with filler materials. The co-extrudate can be
formed by any method known to those skilled in the art, such as by
the use of a concentric die or a tube inserted within the die
orifice. Filled products can also be produced by transporting the
dough-like mixture to a conventional enrobing or encrusting
machine.
[0199] Examples of fillers that can be used include chocolate-,
vanilla-, butterscotch-, fruit-, peanut butter-, and
cheese-flavored fillings. The filling material can also be a
separately produced dough or batter for the production of
multi-flavored, multi-colored or multi-textured baked good product,
e.g., cookie. Fillers can be low fat or fat-free, full sugar, low
sugar or no sugar. The fillers can be uncooked or cooked prior to
co-extrusion with the doughs.
[0200] The cutting of dough ropes or extrudates before or after
baking can be performed by a guillotine-cutter, a band cutter or a
fluid jet cutter.
[0201] This shaping of the dough or batter, if necessary, is
usually performed prior to baking and subsequent to the mixing
step.
[0202] The mixed ingredients including the low calorie sugar
substitute composition provided herein can optionally be placed in
a suitable vessel that is capable of producing the bakery product.
It is also possible to refrigerate the mixed bakery dough or batter
that includes the low calorie sugar substitute composition provided
herein prior to baking. This is sometimes required with
yeast-containing bakery systems.
[0203] If cookies are the bakery product, the mixed bakery system
containing the low calorie sugar substitute composition provided
herein is divided into appropriate pieces using, for example, a
spoon, and then placed on a cookie sheet. When pies, cakes, breads,
doughnuts and muffins are the bakery product, appropriate sized
pans or dies for cutting the dough or batter into the appropriate
shapes are used.
[0204] The next step of the present method involves exposing the
mixed bakery system containing the low calorie sugar substitute
composition provided herein to heat for a sufficient time to effect
an adequate degree of cooking (baking) of the mix. This step of the
present method that is a baking step can be carried out in an oven
or other heat delivering device, such as a bread making machine,
that is capable of heating the bakery system containing the low
calorie sugar substitute composition provided herein with dry or
moist heat. The exact temperature and time used to bake the various
bakery good product mixes containing the low calorie sugar
substitute composition provided herein varies for different dough
formulations, oven types, etc. and can be determined empirically by
one skilled in the art. The mix is exposed to cooking conditions
for the appropriate time and temperature to achieve a complete
bake.
[0205] For example, batter systems used in making cookies can be
heated in an oven that exposes the batter to a temperature of from
about or at 300.degree. F. to or at 450.degree. F. for a time
period of from about or at 9 minutes to about or at 20 minutes.
When the comestible is from a bread-type, sweet dough or batter
system, including cakes or cheesecakes, the heating step can be
carried out in an oven at a temperature of from about or at
300.degree. F. to about or at 450.degree. F. for a time period of
from about or at 15 minutes to about or at 90 minutes, or until a
complete bake is achieved. For example, in a cake system, a
complete bake can be determined empirically, such as by inserting a
probe into the baked cake and after removing the probe determining
if any unbaked batter has adhered to the probe. Unbaked batter on
the probe is indicative of an incomplete bake.
[0206] After baking, the finished bakery product is allowed to cool
before packaging and/or consumption.
[0207] The toppings and cremes systems are generally prepared in
the following way. The ingredients of the toppings and cremes,
e.g., the low calorie sugar substitute composition provided herein,
fat (e.g., butter or shortening) and any additional ingredients
described hereinabove, such as flavors or preservatives, are mixed
together. As before, the low calorie sugar substitute composition
provided herein can be added to a dry mix or it can be added to a
mix which additionally contains water. The ingredients are mixed as
described hereinabove and then baked, as before. The mixture is
then permitted to stand for sufficient amount of time to set.
[0208] In the case of coatings, glazes or icings, the mix is placed
on top of the dough or batter and then baked. In the case of filler
material, it is coextruded with the dough, batter or dough-like
mixture, as described hereinabove and then baked, as described
hereinabove.
[0209] The baked good product produced in accordance herewith can
be shelf-stable, refrigerated or frozen.
[0210] The addition of the low calorie sugar substitute composition
provided herein provides several advantages to the baked goods. In
one embodiment of the present methods, the baked good product
containing the low calorie sugar substitute composition provided
herein retards moisture migration and retains moisture longer than
conventional baked goods. Most baked goods tend to lose moisture to
the air, dry out and become hard and tough too quickly. The baked
goods prepared in accordance with the present methods do not suffer
from this problem. The baked goods of the present methods
containing the low calorie sugar substitute composition provided
herein are more moist. They have an increased ability to retain
moisture longer. Thus, another embodiment is directed to a process
for retarding moisture migration in a baked good that includes
adding the low calorie sugar substitute composition provided herein
in a moisture loss retarding effective amount to the unbaked
ingredients of the baked goods product, mixing the ingredients
under conditions effective to substantially uniformly distribute
the low calorie sugar substitute composition provided herein
therethrough and baking the mix under conditions sufficient to form
the product.
[0211] Increased moisture retention gives improved anti-staling
properties to the baked goods. Thus, another embodiment is directed
to a method for extending the shelf life of a baked good product,
which includes adding an anti-staling effective amount of the low
calorie sugar substitute composition provided herein to the unbaked
ingredients of the baked good product and then repeating the steps
described hereinabove.
[0212] Moreover, the baked good products containing the low calorie
sugar substitute composition provided herein have additional
advantages. For example, the addition of the low calorie sugar
substitute composition provided herein to the baked goods enhances
flavor. For example, panelists were asked to taste the baked good
products containing the low calorie sugar substitute composition
provided herein and compare it to the taste of the same baked good
products in which the low calorie sugar substitute composition
provided herein was not used as an ingredient. The baked good
products containing the low calorie sugar substitute composition
provided herein were judged better tasting, and to have a more
intense flavor. Moreover, baked goods containing the low calorie
sugar substitute composition provided herein were judged to have a
smoother mouthfeel and softness relative to baked good products
which do not contain the low calorie sugar substitute composition
provided herein.
[0213] Thus, another embodiment of the present method is directed
to a method of enhancing the flavor of a baked good product, which
includes adding a flavor enhancing effective amount of the low
calorie sugar substitute composition provided herein to the
uncooked ingredients of the baked good product and then mixing and
baking as described hereinabove.
[0214] In addition, the use of the low calorie sugar substitute
composition provided herein in the baked goods results in the baked
good products exhibiting improved qualities, e.g., softer texture,
enhanced taste and smoother mouthfeel, relative to traditional
baked goods containing sugar as the sweetener. Thus, another
embodiment of the present methods is directed to a method for
enhancing the organoleptic properties of baked goods, which
includes admixing an organoleptic improving effective amount of the
low calorie sugar substitute composition provided herein to the
ingredients of the unbaked goods, then mixing the ingredients and
baking as hereinabove.
[0215] In each of the embodiments described hereinabove, the
effective amounts of the low calorie sugar substitute composition
provided herein are within the ranges given hereinabove. For
example, an effective amount of the low calorie sugar substitute
composition is from about 2 parts to about 60 parts by weight of
the total formulation.
[0216] 4. Frozen Desserts and Frozen Novelties
[0217] Frozen dessert is a term of art that has been applied to a
wide variety of products including ice cream, frozen yogurt, frozen
custard, ice milk, sherbet, frozen novelties, frozen dairy
confections and non-dairy frozen confections such as water ices and
frozen fruit bars. Fat and sugar are the two primary sources of
calories in frozen desserts. While fat contributes most of the
calories in typical premium ice creams, sugar also contributes a
substantial portion of the calories. Further, some frozen desserts,
such as water ices include little if any fat in their formulations.
Thus, reduction of sugar in frozen desserts is an effective way to
reduce the calorie content of such desserts. Further, sugar has
been linked to a variety of health problems including hypertension,
coronary heart disease, arterial sclerosis and dental caries. Sugar
or sucrose also increases blood glucose and insulin levels and
therefore can be hazardous to people suffering from diabetes.
Therefore, the reduction of sugar in one's diet may have health
benefits beyond the reduction of calories and weight control.
[0218] Typical ice creams and frozen desserts are sweetened with
sucrose or a combination of sucrose and corn syrup solids. The
combination of sucrose and corn syrup solids is generally
considered to be the optimum sweetener with regard to taste profile
and important properties such as texture, hardness, melting rate
and overrun.
[0219] Low-calorie frozen confections are known in the art. A mere
replacement of sugar by a high intensity sweetener results in a
deleterious effect on the structure of the frozen confection,
causing the mouthfeel to be inferior and an inferior product to
result. Although the high intensity sweeteners can be blended to
minimize any unpleasant aftertaste of flavor profile, they usually
fail to contribute the body and bulk to the frozen dessert
contributed by the sucrose and corn syrup solids. Bulking agents
are often used to replace the volume and texture supplied by the
sucrose and corn syrup solids and contribute fewer calories than
sucrose and corn syrup solids. Bulking agents that can be used in
frozen desserts include polyols, polydextrose and maltodextrin. All
of these alternative bulking agents, either alone or in
combination, fail to provide the texture, taste and other qualities
demanded by today's consumers. Specifically, such products are
generally inferior in certain essential properties, such as taste,
texture, hardness, melting rate and overrun.
[0220] For example, a product that replaces the sucrose and corn
syrup solids with a blend of maltodextrin, sorbitol and aspartame
does not have the same texture, hardness, melting rate or overrun
as its traditional counterpart. For example, such products
generally are harder when frozen than traditional products, and are
often more difficult to mix. Products that are difficult to mix
have a lower batch freezer overrun, resulting in a product with
less air (and therefore higher manufacturing cost). The product
with a blend of sorbitol, maltodextrin and aspartame also melted
faster than conventional ice creams.
[0221] The low calorie sugar substitute compositions and methods
provided herein provide a reduced calorie frozen dessert that can
have between 0 and 15% fat content. The caloric content of frozen
desserts is reduced by replacing at least a portion of the
traditional caloric sweeteners, such as sucrose and corn syrup
solids, with the low calorie sugar substitute composition provided
herein while maintaining taste profile, texture, hardness, melting
rate and overrun.
a. Method of Manufacture
(1) Typical Commercial Manufacture
[0222] Frozen desserts can be made by any commercial manufacturing
method known to one skilled in the art. Ice Cream by Arbuckle (2nd
edition, 1972 Avi Publishing Co., Westport, Conn., USA) or its
various editions defines terminology in relation to the ice cream
and related frozen novelty business as well as disclosing
compositions, methods of molding, handling procedures, freezing
procedures, storage procedures, etc. For example, in a typical
commercial ice cream operation, a mixture of cream, milk, sugar,
added water (optional), added nonfat milk solids (optional),
emulsifiers (optional), and stabilizers (optional) is formed,
pasteurized and then passed through either a single, or
double-stage, homogenizer. During homogenization, the globules of
milkfat that are present in the cream and milk are broken up and
dispersed as relatively small fat droplets or particles in a
continuous aqueous phase, i.e. an oil-in-water emulsion is formed.
During the freezing step, the homogenized mixture is typically
subjected to agitation, whipping and aeration to incorporate a
selected amount of air (referred to as overrun), and to avoid the
formation of large ice crystals in, and/or a stratification of, the
product. Flavoring substances (e.g., vanilla) and optional
inclusions are typically added to this homogenized mixture before
it is fully hardened to provide a firm ice cream product. Because
of the relatively small particle size of the dispersed milkfat due
to homogenization, as well as the small particle size of the
dispersed ice crystals and air cells formed during freezing,
conventional firm ice cream products provide a relatively smooth,
creamy mouthfeel.
(2). Commercial Manufacturing Method using the Low Calorie Sugar
Substitute Compositions Provided Herein
[0223] The sugar substitute composition provided herein can be
mixed with the cream, milk, any added water (optional), added
nonfat milk solids (optional), emulsifiers (optional), and
stabilizers (optional) until well mixed and the mixture is smooth.
The components of the mixture can be combined or added together in
any appropriate fashion, and in any order of addition. The fluid
mixture is then heated and optionally pasteurized.
[0224] Pasteurization can be carried out according to any suitable
method that is used in pasteurizing conventional frozen dessert
products such as ice cream. See Arbuckle, Ice Cream, (2.sup.nd
edition, 1972 Avi Publishing Co.) at pages 211-215, which describes
the pasteurization of conventional ice cream products. For example,
pasteurization can be carried out by batch methods (e.g., at a
temperature of at least about or at 155.degree. F., for at least
about or at 30 minutes), high temperature short-time methods (e.g.,
at a temperature of at least about or at 175.degree. F. for at
least about or at 25 seconds), vacreation methods (e.g., at a
temperature of at least about or at 194.degree. F. for from about
or at 1 second to about or at 3 seconds), and ultrahigh temperature
methods (e.g., at a temperature of from about or at 210.degree. to
about or at 265.degree. F. for from about or at 2 seconds to about
or at 40 seconds). The particular pasteurization method and
temperature conditions used can alter the flavor characteristics of
the mixture, e.g., can impart cooked flavors. Accordingly, the
pasteurization method and temperature conditions can be selected
with such potential flavor effects in mind.
[0225] This heated, fluid mixture is then subjected to a
homogenization step. Homogenization is usually accomplished by
forcing this fluid mixture through the small orifice of a
homogenizer (or orifices in the case of a two-stage homogenizer),
using a positive displacement plunger pump to furnish the
appropriate pressure. This orifice includes a valve and seat in
which the two adjacent surfaces are parallel and lap smooth and is
surrounded by an impact ring against which the fluid mixture of
ingredients impinges as it leaves the valve. The breakup and size
reduction of the fat droplets is caused by the shear forces that
occur as a thin stream of the fluid mixture travels at a high
velocity between the closely adjacent surfaces of the valve and the
seat, and then by the shattering effect that occurs as the thin
stream impinges on the impact ring upon leaving the valve. Size
reduction of the fat droplets is also caused by cavitation effects.
Cavitation is caused by the sudden release of pressure as the thin
stream leaves the valve, which momentarily lowers the vapor
pressure of the fluid mixture to a point where vapor pockets are
formed. The fat droplets bounce back and forth inside these vapor
bubbles and are shattered by impacts against the bubble walls, thus
causing further size reduction.
[0226] The homogenization of this fluid mixture can be carried out
by passing the heated fluid mixture through either a one-stage or a
two-stage homogenizer. See Arbuckle, Ice Cream, (1977 Avi
Publishing Co.), pp. 216-218, for suitable one-stage and two-stage
homogenizers, including those manufactured and sold by Gaulin and
Cherry-Burrell Corp. In the case of one-stage homogenizers,
suitable operating pressures (measured in pounds per square inch or
psi) can be in the range of from about or at 800 to about or at
3000 psi, usually from about or at 1500 to about or at 2000 psi. In
the case of two-stage homogenizers, the first stage can be operated
at a pressure of from about or at 800 psi to about or at 3000 psi,
or from about or at 1500 psi to about or at 2000 psi, while the
second stage is operated at a pressure of from about or at 500 psi
to about or at 1000 psi.
[0227] The particular order of the pasteurization and
homogenization steps is not critical in preparing the frozen
dessert products of the present method. For example, the fluid
mixture can be homogenized, and then pasteurized, or can be
pasteurized and then homogenized.
[0228] The homogenized pasteurized mixture is typically rapidly
cooled to a temperature of about or at 40.degree. F. or less, and
typically to a temperature in the range of from about or at
32.degree. to about or at 40.degree. F. The cooled mixture is then
typically held in this temperature range for a period of from about
or at 1 hour to about or at 12 hours, or for from about or at 1
hour to about or at 2 hours, to age the mixture. Aging typically
causes the following effects to occur in the mixture: (1)
solidification of the fat; (2) slight changes in the protein
present; and (3) increases in the viscosity of the mixture. Aging
of the mixture is particularly desirable in terms of improving the
textural properties and resistance to melting of the resulting
frozen dessert product, as well as ease in incorporating air during
subsequent freezing. See Arbuckle, Ice Cream, (2.sup.nd edition,
1972 Avi Publishing Co.), at page 222.
[0229] This homogenized pasteurized mixture optionally can be
packaged at this point as a liquid ice cream mix or base, for
example for use by restaurants, food suppliers or for consumer use
in home freezers.
[0230] Alternatively, the homogenized pasteurized mixture, with or
without aging, can be subjected to a freezing step to partially
freeze or solidify the mixture. The partial freezing of this
homogenized pasteurized mixture can be carried out by any standard
freezing method used in the preparation of conventional frozen
dessert products such as ice cream. See Arbuckle, Ice Cream,
(2.sup.nd edition, 1972 Avi Publishing Co.), pages 239-266. For
example, the homogenized pasteurized mixture can be partially
frozen or solidified by using a batch freezer, continuous freezer,
low temperature continuous freezer, a soft serve-type freezer, or a
counter-type freezer. The particular temperature and time
conditions for carrying out this partial freezing step can vary
greatly depending upon the type of freezer used, and can be
determined empirically.
[0231] For example, the homogenized pasteurized mixtures of the
present method can be partially frozen at temperatures in the range
of from about or at 15.degree. F. to about or at 28.degree. F. over
a period of from about or at 20 seconds (e.g., continuous or low
temperature continuous freezer) to about or at 10 minutes (e.g.,
batch or counter freezer). During partial freezing, it is often
desirable to agitate, aerate and/or whip the mixture to incorporate
air to provide a selected amount of overrun. The particular amount
of overrun obtained can be any level appropriate for conventional
frozen dessert products, in particular ice cream products, and can
be determined empirically by one skilled in the art.
[0232] For example, a mixture of ingredients can be formed by
adding fluid milk, cream, the low calorie sugar substitute provided
herein, water, non-fat dry milk solids and egg yolks to a mix tank
in the order indicated or in any order or combination. The contents
of the mix tank can be mixed together and heated to a temperature
of from 145.degree. to 150.degree. F., and then can be passed
through a two-stage homogenizer operated at a pressure of 1500 psi
in the first stage and 500 psi in the second stage. This
homogenized mixture then can be pasteurized at 175.degree. F. for
three minutes. This homogenized pasteurized mixture then can be
cooled to a temperature of approximately 40.degree. F., and
optionally then can be aged at this cooler temperature for 1 to 2
hours. Flavor, such as vanilla, and optionally coloring then can be
added.
[0233] The flavored and optionally colored mixture then can be
frozen while incorporating air to 100% overrun at about or at
22.degree. F. for 25-40 seconds in a continuous freezer to provide
an aerated semi-solid, pumpable mixture which is filled into
containers and then fully hardened at -40.degree. F. for 10-24
hours to provide a firm product.
[0234] The low calorie sugar substitute provided herein can be used
to provide frozen desserts such as ice cream bars, novelty dessert
bars, yogurt bars, ice milk bars, and fudge pops that possess the
organoleptic characteristics of products made with traditional
sugar or corn sweeteners. The low calorie sugar substitute provided
herein can be used to provide quiescently frozen desserts.
[0235] The mix can also be used to make soft serve ice creams or
soft serve ice milks. Soft serve products usually are frozen in a
special soft serve freezer, are dispensed by extrusion at carefully
chosen subfreezing temperatures and they stand up in a cone or dish
upon extrusion. Conventional soft serve products are usually
dispensed at an overrun on the order of 40% to 60%. Soft serve
products of this character have been known for many years and are
available primarily from stores having special freezers that
dispense the product for immediate consumption. The soft serve
products are usually dispensed at temperatures between 16.degree.
F. and 24.degree. F. At lower temperatures, the product is
generally no longer soft. There is considerable published art on
the subject of soft frozen desserts, particularly ice cream. A
pertinent text is Ice Cream, Second Edition by W. S. Arbuckle
(1972, Avi Publishing Company, Inc., Westport, Conn., pp.
278-291).
(3). Home Manufacturing Method using the Low Calorie Sugar
Substitute Compositions Provided Herein
[0236] The low calorie sugar substitute compositions provided
herein can be used to make frozen desserts in a non-commercial
setting, such as by consumers at home, using a home ice cream
freezer. Numerous home ice cream freezers are known to those
skilled in the art (for example, see U.S. Pat. No. 4, 741,174 to
Martin et al.). The packaged ice cream mix as described above can
be used by the consumer in a home ice cream freezer to prepare the
a low sugar or sugar added ice cream.
[0237] The consumer can also make ice cream, sherbet and other
frozen desserts using the low calorie sugar substitute composition
provided herein as an ingredient in an existing formulation,
replacing a portion or all of the traditional sweeteners with the
low calorie sugar substitute composition provided herein, where the
amount of low calorie sugar substitute composition provided herein
used to replace the sugar is between about or at 40% to about or at
60% of the amount of sugar replaced in the formulation. In one
embodiment, the amount of the low calorie sugar substitute
composition provided herein used in the formulation is 40%, 42%,
44%, 46%, 48%, 50%, 52%, 54%, 56%, 58% or 60% of the amount of
sugar replaced. For example, in a full fat vanilla ice cream
formulation that includes 6 cups of heavy cream, 4.5 cups of whole
milk, 1 cup of sugar, 6 eggs, and 2 tablespoons of vanilla extract,
at least a portion of the 1 cup of sugar can be replaced with the
low calorie sugar substitute composition provided herein. For a no
sugar added formulation, all of the sugar is replaced with the low
calorie sugar substitute composition provided herein, for example,
replacing the 1 cup of sugar with from about or at 0.4 cup to about
or at 0.6 cup of the low calorie sugar substitute composition
provided herein.
[0238] For example, to make a no sugar added ice cream, the
ingredients listed above are mixed together in any order. For
example, the sugar substitute composition, eggs and vanilla are
mixed together until smooth, and the heavy cream and milk are added
and mixed thoroughly. The mixture is placed into a home ice cream
freezer and frozen, following the ice cream freezer manufacturer's
directions.
b. Water Ices
[0239] Water ices are a category of frozen desserts, and are known
to those skilled in the art (for example, see U.S. Pat. No.
4,724,153 to Dulin et al.). The water ices generally are composed
of water, sugar and/or corn sweeteners, flavors, and optionally
fruit purees and colorants. These frozen desserts often present
special problems when reformulating to remove caloric sweeteners
because the sweetener can be the highest contributor of total
solids in the final product. In previous attempts to reduce the
caloric content of frozen desserts, only part of the sugar was
replaced by sweeteners such as aspartame. This was necessary
because the amount of aspartame required to replace a given volume
of sugar and keep the same sweetness level is very small as
aspartame is about 200 times as sweet as sugar. This results in a
reduction in volume which has a deleterious effect on the structure
of the dessert, causing the mouthfeel to be inferior and an
inferior product to result.
[0240] Traditional formulations sweetened with sugar and/or corn
sweeteners generally include 5-30% sweeteners and can include
additional ingredients, such as 0.1-0.5% stabilizer, 0.2% citric
acid, 0.1% emulsifier, flavor, preservative and colorant. In low
solids systems, such as frozen ices and frozen fruit bars, and
especially low solid systems that do not include fat, it has been
found that addition of a soluble fiber as a bulking agent in
addition to the low calorie sugar substitute composition provided
herein to replace the total solids contributed by the traditional
sugar or corn sweeteners results in a product with organoleptic
properties similar to the traditional product. For example, in one
embodiment, the caloric sweetener in a low solids low-fat or
non-fat formulation is replaced with a combination that includes an
amount of the low calorie sugar substitute composition provided
herein from about or at 40% to about or at 60% of that of the
caloric sweetener and an amount of soluble fiber from about or at
2% to about or at 60% of that of the caloric sweetener or any
combination thereof in between. In one embodiment, the amount of
the low calorie sugar substitute composition provided herein used
in the formulation is 40%, 42%, 44%, 46%,48%, 50%, 52%, 54%, 56%,
58%, or 60% of the amount of sugar replaced. In another embodiment,
the amount of soluble fiber included in the formulation is 2%, 4%,
6%, 8%, 10%, 12%, 14%, 16%, 18%, 20%, 22%, 24%, 26%, 28%, 30%, 32%,
34%, 36%, 38%, 40%, 42%, 44%, 46%, 48%, 50%, 52%, 54%, 56%, 58% or
60% of the amount of sugar replaced.
[0241] In another embodiment, the frozen dessert product includes
an amount of one or a blend of two or more low viscosity soluble
fibers of from about or at 0.5 part to about or at 50 parts by
weight of the frozen dessert product. In another embodiment, the
frozen dessert product includes 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10,
11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27,
28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44,
45, 46, 47, 48,49 or 50 parts by weight of the frozen dessert
product of one or a blend of two or more low viscosity soluble
fibers.
[0242] By way of example, in a batch formulation that uses 10
pounds of sugar, all of the sugar can be replaced with about or at
6 pounds of the low calorie sugar substitute composition provided
herein and about or at 4 pounds of a low viscosity soluble fiber,
or the sugar can be replaced with about or at 4 pounds of the low
calorie sugar substitute composition provided herein and about or
at 6 pounds of a low viscosity soluble fiber. It has been found
that the soluble fiber helps to control the growth and size of ice
crystal formation during freezing, and contributes to the
organoleptic properties of the frozen low solids systems,
especially mouthfeel. In systems that include fat, the amount of
soluble fiber can be reduced, because the fat in the system helps
to control ice crystal formation and texture development. Thus, in
low solids systems, replacing the traditional caloric sweeteners
with a combination of a low calorie sugar substitute composition
provided herein and a low viscosity soluble fiber results in a
product similar in structure and organoleptic properties as
achieved with the caloric sweeteners.
[0243] Any low viscosity soluble fiber known to one skilled in the
art can be used. Low viscosity soluble fibers include, but are not
limited to, digestion resistant or indigestible maltodextrin, such
as Fibersol.RTM. 2, hydrolyzed guar gum, low viscosity pectin, low
viscosity curdlan, low viscosity propylene glycol alginate, low
viscosity cellulose derivatives including carboxymethyl cellulose
and hydroxypropyl methylcellulose, enzymatically depolymerized
naturally-occurring polysaccharides, such as those described in
U.S. Pat. No. 6,299,924 to Chiu et al. (which include depolymerized
pectin, tamarind seed gum, guar gum, locust bean (carob seed) gum,
konjac gum, xanthan gum, alginates, agar and other food gums),
alteman, gum arabic and modified starches, such as enzyme-resistant
starch.
a. Method of Manufacture
(1). Dynamic Freezing and Aeration
[0244] Dynamic freezing and aeration usually results in smaller ice
crystal size and a smoother, non-icy texture. Thus, many frozen
water ice desserts are processed similarly to that of ice cream.
For example, water and most of the dry ingredients are mixed
together and pasteurized at suitable time and temperature
conditions. The aqueous mix is then cooled and combined with
additional ingredients such as heat-sensitive flavors, fruit purees
etc., and passed to a continuous ice cream freezer where the mix is
partially frozen and aerated. The freezer produces an ice slurry
having an overrun of from 5 to 100% or more, such as 125% and up to
150%, and every integral in between, such as 10%,20%, 30%, 40%,
55%, 60%, 70%, 80%, 90% and so forth. The slurry temperature in the
freezer is usually between about or at 5.degree. F. to about or at
25.degree. F., and in one embodiment is between about or at
10.degree. F. to about or at 20.degree. F. The partially frozen
slurry then can be packaged and hardened at about or at -20.degree.
F. to about of at -40.degree. F.
(2). Non-Aerated Quiescently Frozen Desserts
[0245] The frozen water ice desserts also can be quiescently
frozen. Quiescently frozen desserts having different colors and
flavors and optionally fruit solids have been prepared over the
years, such as those sold under the Popsicle.RTM. and
Fudgesicle.RTM. names. Such confections can include milk, and
usually include suitable flavoring, fruits, sugars, such as sugar
and corn sugars, acid, stabilizers and preservative, such as sodium
benzoate and potassium sorbate or sorbic acid. The non-aerated,
quiescently-frozen products usually possess a brittle, icy texture
exemplified by conventional ice pop products. Some of the
non-aerated, quiescently-frozen products, such as the basic ice
pops, have a very coarse, icy texture and are often brittle, which
leads to large pieces breaking away from the stick when these
products are bitten into.
[0246] The low calorie sugar substitute provided herein can be used
to provide non-aerated, quiescently-frozen dessert products that
possess the organoleptic characteristics of products made with
traditional sugar or corn sweeteners, and usually have a smaller
ice crystal size and therefore an improved mouthfeel.
[0247] The examples shown below illustrate the use of the low
calorie sugar substitute composition provided herein in the
preparation of baked goods and other comestibles. The following
examples are included for illustrative purposes only and are not
intended to limit the scope of the invention.
EXAMPLES
[0248] TABLE-US-00002 EXAMPLE 1 Preparation of the Low Calorie
Sugar Substitute Ingredient Weight (lbs) % Sorbitol 970 48.34 Water
970 48.34 Sodium alginate 8 0.4 Calcium sulfate 6 0.3 Dihydrate
Guar gum 20 1.0 Wheat plant fiber 10 0.5 Propylene glycol 20 1.0
Neotame 0.4 0.02 Potassium sorbate 2 0.1 TOTAL 2006.4 100.00 1.
Blend the sorbitol, neotame and potassium sorbate together and add
to the water, using continuous agitation. 2. Mix the alginate and
the wheat plant fiber in a portion of the propylene glycol to form
a slurry; add the slurry to the water phase from step 1 under
continuous shear. 3. Mix the guar gum with a portion of the
propylene glycol to make a slurry; add the slurry to the water
phase from step 2 under continuous shear; allow to mix until
uniform throughout. 4. Mix the calcium sulfate with the remainder
of the propylene glycol to make a slurry and add to the water phase
from step 3 under continuous shear. Allow to mix for approximately
30 minutes and then dispense the mix into containers. 5. Store the
mix in containers and allow to stand at room temperature overnight
to gel.
[0249] TABLE-US-00003 EXAMPLE 2 Sugar-Free French Butter Cookie %
(flour as 100%) Sugar substitute composition 25 Butter 60
Shortening 20 Salt 0.265 Eggs 25 Cake flour 100 Milk protein 3.75
Vanilla 0.625 1. Blend the cake flour and milk protein together.
Cream the sugar substitute composition with the cake flour and milk
protein mixture until smooth. Add the butter and shortening and mix
until smooth. 2. Add in the eggs, vanilla and salt and mix until
creamed together. 3. Deposit appropriate portions of the cookie
dough on ungreased baking sheets and bake at 375.degree. F. until
edges begin to turn golden, about 12-15 minutes.
[0250] TABLE-US-00004 EXAMPLE 3 Sugar-Free Chocolate Chip Cookies %
(flour as 100%) Sugar substitute composition 47.9 Butter 66 Eggs 33
Cake flour 100 Sugar-free Chocolate chips 100 Vanilla 2 Baking Soda
1 Salt 1 1. Dry blend the cake flour, salt and baking powder
together. 2. Cream the low calorie sugar substitute composition
with the cake flour mixture until smooth. 3. Add the butter and mix
until smooth. 4. Add in the eggs and vanilla and mix until creamed
together. 5. Deposit appropriate portions of the cookie dough on
ungreased baking sheets and bake at 375.degree. F. for about 12-15
minutes.
[0251] TABLE-US-00005 EXAMPLE 4 Sugar-Free Cheesecake % (cream
cheese as 100%) Sugar substitute composition 25 Butter 6.66 Cream
cheese 100 Corn starch 3.33 Vanilla 0.83 Salt 0.41 Eggs 40 Whole
milk 26.66 1. Soften the cream cheese and butter by allowing them
to come to room temperature. 2. Cream the sugar substitute
composition with the corn starch until smooth. 3. Add the butter
and mix until smooth. 4. Blend in the cream cheese until smooth and
completely mixed. 5. Add in the eggs and vanilla and mix until
creamed together. 6. Slowly add the whole milk while mixing until
completely incorporated. 7. Deposit the mixture into appropriately
prepared spring-form pan and bake in a preheated 375.degree. F.
over for 50-60 minutes, or until set.
[0252] TABLE-US-00006 EXAMPLE 5 Sugar-Free Muffin % (flour as 100%)
Sugar substitute composition 40 Salad oil 50 Cake flour 100 Non-fat
milk solids 8 Salt 1 Baking powder 3 Clearjel .RTM. modified corn
starch 2 Eggs 56 Water 56 1. Dry blend the cake flour, non-fat milk
solids, salt and baking powder together. 2. Cream the sugar
substitute composition with the cake flour mixture until smooth. 3.
Add the salad oil and mix until smooth. 4. Add in the eggs,
modified corn starch and vanilla and mix until creamed together. 5.
Deposit appropriate portions of batter into paper liners or
prepared muffin tins and bake at 375.degree. F. for 8-10
minutes.
[0253] TABLE-US-00007 EXAMPLE 6 "No Sugar Added" Chocolate Chip Ice
Cream % Sugar substitute composition 0.3 cups 8 Heavy cream 2.0
cups 40 Whole milk 1.5 cups 32 Eggs 2 4 Vanilla 2 tsp 1 Sugar-free
chocolate chips 0.5 cups 15 1. Whip together the sugar substitute
composition, eggs and vanilla until smooth. 2. Blend in the heavy
cream and milk and pour into ice cream maker and begin to freeze.
3. Once the product has begun to freeze, mix in the sugar-free
chocolate chips and mix until smooth and frozen.
[0254] TABLE-US-00008 EXAMPLE 7 "No Sugar Added" Lightning Cake
All-purpose flour 1 cup Baking powder 1 teaspoon Salt 1/4 teaspoon
Butter, softened 1/2 pound Sugar substitute composition 1/2 cup
Wheat plant fiber 1/4 cup Instant starch 1/4 cup Eggs 3 Grated
lemon zest 1 teaspoon Fresh lemon juice 2 teaspoons 1. Whisk
together thoroughly the flour, baking powder and salt. 2. In a
separate bowl, beat until creamy on medium to high speed. about 3
to 5 minutes, the butter, low calorie sugar substitute and the
insoluble fiber. 3. Beat in the eggs one at a time, allowing each
to be thoroughly incorporated before adding the next. 4. Beat in
the lemon zest and lemon juice just until mixed. 5. Stir in the
flour mixture just until smooth. Scrape the batter into a prepared
pan (greased and floured or lined with waxed paper or parchment
paper on the bottom) and spread evenly. Bake in a preheated
350.degree. F. oven for about 30 to 35 minutes. Allow the cake cool
in the pan for about 15 minutes, then remove from the baking pan
and allow the cake to cool on a wire rack.
[0255] Since modifications will be apparent to those of skill in
this art, it is intended that this invention be limited only by the
scope of the appended claims.
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